Salami de Arles

There are no spices in this recipe and the flavor of this salami depends entirely on the quality of raw materials and good manufacturing practices. Make sure that beef is well trimmed, without sinews, gristles or fat. The same applies to regular pork trimmings, some fat is acceptable but no sinews and poor quality trimmings.

pork trimmings (butt)400 g0.88 lb.
beef (chuck)300 g0.66 lb.
lean pork (butt, ham)300 g0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #22.5 g½ tsp.
dextrose (glucose), 0.2%2.0 g½ tsp.
sugar, 0.2%2.0 g½ tsp.
T-SPX culture0.12 guse scale
  1. Grind pork and back fat through ⅜ - ½” (10-12 mm) plate. Grind beef with ⅜” (10 mm), refreeze and grind again with ⅛” (3 mm) plate.
  2. Mix all ingredients with meat
  3. Stuff firmly into 60-70 mm beef middles or protein lined fibrous casings. Make 12” long links.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Dry at 16-12º C (60-54º F), 85-80% humidity for 2-3 months. The sausage is dried until around 30-35% in weight is lost.
  6. Store sausages at 10-15º C (50-59º F), 75% humidity.

If mold is desired spray with M-EK-4 mold culture after stuffing.

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