Salami Nola

This salami is lightly smoked and this is why it differs from other Italian salamis. It is also more coarsely ground and formed into shorter links.

lean pork (butt, ham)500 g1.1 lb.
regular pork trimmings (butt)500 g1.1 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 g,½ tsp.
cracked black pepper4.0 g1 tsp.
ground red pepper2.0 g1 tsp.
allspice2.0 g1 tsp.
T-SPX culture0.12 guse scale
  1. Grind pork through ⅜” plate (10 mm).
  2. Mix all ingredients with ground pork.
  3. Stuff firmly into 60 mm beef middles or protein lined fibrous casings. Make 8” (20 cm) long links.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Apply thin cold smoke ( < 20º C, 68º F) for a few hours.
  6. Dry at 16-12º C (60-54º F), 85-80% humidity for 1 month. The sausage is dried until around 30-35% in weight is lost.
  7. Store sausages at 10-15º C (50-59º F), 75% humidity.

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