Salamini Italiani alla Cacciatora
Salamini Italiani alla Cacciatora is a popular small sausage also known as Hunter’s sausage. Hunter’s sausage can also be found in other countries, for example German Jadgwurst or Polish Mysliwska sausage. The sausage owes its name to the tradition that once it was the meal of hunters, who used to carry it in his bag during the hunting.
Salamini Italiani alla Cacciatora carries PDO, 2001 classification.
|Lean pork, shoulder, leg (ham), loin||700 g||1.54 lb|
|Back fat, jowls, pork belly||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Pepper||1.0 g||1/2 tsp|
|Garlic, minced||7.0 g||2 cloves|
|Dextrose||3.0 g||1/2 tsp|
|Sugar||3.0 g||1/2 tsp|
|Red wine||15 ml||1 Tbsp|
|T-SPX culture||0.12 g||use scale|
- Grind lean pork through 1/4” (6 mm) plate.
- Dice fat into 1/4” (6 mm) cubes.
- Soak minced garlic in red wine.
- 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
- Mix lean pork with salt and cure #2. Add spices, wine and culture. Mix. Add diced fat and mix all together.
- Stuff firmly into 65 mm natural casings making 6” (15 cm) links.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Dry at 18-25° C (64-77° F), 65-75% humidity for 1 week.
- Dry at 15→12° C (59→53° F), 65-75% humidity for 3-4 weeks.
- Store at 10-12° C (50°-55 F), 75% humidity.