Salami Lombardia

Although smoking is not mentioned in the instructions, this salami is sometimes given a very light cool smoke after fermentation.

lean pork (butt, ham)450 g0.99 lb.
beef (chuck)200 g0.44 lb.
regular pork trimmings350 g0.77 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #22.5 g½ tsp.
dextrose (glucose), 0.3%3.0 g½ tsp.
whole white pepper4.0 g1 tsp.
garlic2.0 g g1 small clove
T-SPX culture0.12 guse scale
  1. Grind pork and back fat through 3/16” plate (5 mm). Grind beef with ⅛” plate.
  2. Mix all ingredients with ground meat.
  3. Stuff firmly into large hog casings or 40-60 mm protein lined fibrous casings. Make 12-16” 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 1-2 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.

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