An American version of Salami Cotto. Salami Cotto is nothing else than a smoked and cooked in water sausage that is stuffed into large diameter casing. The meat and fat are finely ground. By description a “traditional salami” is a fermented and dried or slightly fermented and dried sausage, however, Salami Cotto does not meet these criteria. It nevertheless is classified as such. Another sausage Koch Salami is also a cooked sausage, but called salami as well. These sausages may look like salami, but they exhibit very little of the “cheesy’ flavor so typical of traditional salami.
|Lean beef||400 g||0.88 lb|
|Lean pork||300 g||0.66 lb|
|Pork back fat or hard fat trimmings||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||21 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Non-fat dry milk||30 g||1 oz|
|Sugar||10 g||2 tsp|
|Cracked black pepper||4.0 g||2 tsp|
|Nutmeg||0.5 g||1/4 tsp|
|Cardamom||0.5 g||1/4 tsp|
|Garlic||3.5 g||1 clove|
- Grind: beef through 1/4 (6 mm) plate; lean pork with 1/8” (3 mm) plate; fat with 1/8” (3 mm) plate.
- Mix/knead ground beef and pork with salt and Cure #1 until sticky. Add spices and ground fat and mix again.
- Stuff into 100 mm (4 inch) fibrous casings.
- Hang overnight in refrigerator OR for 2 hours at room temperature.
- Smoke for 3 hours at 46° C (115° F).
- Cook in water at 80° C (176° F) for about 90 min until sausages reach 68-70° C (154-158° F) internal temperature.
- Cool sausages in cold water, dry briefly and refrigerate.