Salami Genoa

Salami Genoa and Salami Milano are very similar and they both incorporate different proportions of raw materials. Some typical combinations: 50/30/20, 40/40/20 (this recipe) or 40/30/30. Salami Genoa is also known as Salami di Alessandra. Salami Milano is chopped somewhat finer than Salami Genoa.

MeatsMetricUS
lean pork trimmings (ham, butt)400 g0.88 lb.
beef (chuck)400 g0.88 lb.
pork back fat or fat trimmings200 g0.44 lb.

Ingredients per 1000g (1 kg) of meat

salt28 g5 tsp.
Cure #22.5 g½ tsp.
dextrose (glucose), 0.2%2.0 g⅓ tsp.
sugar, 0.3%3.0 g⅓ tsp.
white pepper3.0 g1½ tsp.
garlic powder1.0 g⅓ tsp.
OR fresh garlic3.5 g1 clove
T-SPX culture0.12 guse scale

Instructions

  1. Grind pork and back fat through ⅜” plate (10 mm). Grind beef with ⅛” plate.
  2. Mix all ingredients with ground meat.
  3. Stuff firmly into beef middles or 46-60 mm protein lined fibrous casings. Make links 16-20” long.
  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.

Notes

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

The following spice and herb combination can be found in some recipes:

  • spices: 4 parts coriander, 3 parts mace, 2 parts allspice, 1 part fennel.
  • herbs: 3 parts marjoram, 1 part thyme, 1 part basil.

To make 1 kg sausage about 1.5 g of spices and 1 g of herbs are needed.

Some recipes ask for the addition of red wine and you may add around 30 ml (⅛ cup).

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