Salami Sorrento

Italian Salami.

MeatsMetricUS
lean pork (butt, ham)600 g1.32 lb.
beef (chuck)200 g0.44 lb.
regular pork trimmings200 g0.44 lb.

Ingredients per 1000g (1 kg) of meat

salt28 g5 tsp.
Cure #22.5 g½ tsp.
dextrose (glucose), 0.3%3.0 g½ tsp.
white pepper, ground3.0 g1
white pepper, whole4.0 g1½ tsp.
garlic2.0 g g1 small clove
T-SPX culture0.12 guse scale

Instructions

  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 40-60 mm 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 1 month. 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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