Salami Sorrento

Italian Salami.

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


  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.

Available from Amazon in paperback and eBook format