Meats and Sausages
Salami Calabrese
The Calabria is a region in Southern Italy known for spicy foods. This coarsely ground pork salami is mildly hot, due to a generous addition of red pepper flakes and paprika. These ingredients create chorizo-like red color.
| Meats | Metric | US |
|---|---|---|
| Pork shoulder, lean | 700 g | 1.54 lb |
| Fat, preferably hard | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 5 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Dextrose | 2.0 g | 1/2 tsp |
| Sugar | 2.0 g | 1.2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Red pepper flakes | 4.0 g | 2 tsp |
| Paprika | 2.0 g | 1 tsp |
| Wild fennel seeds* | 2.0 g | 1 tsp |
| Starter culture, T-SPX | 0.12 g | use scale |
| Sweet vermouth or red wine | 60 ml | 2 oz fl |
Instructions
- Grind lean pork through 3/8” (10 mm) plate.
- Grind fat through 3/8” (10 mm) plate.
- 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
- Mix lean pork with salt and cure #2.
- Grind spices in a spice mill.
- Add spices, wine and culture to the mixture and re-mix. Finally, add fat and mix again.
- Stuff into 40-42 mm hog casings forming 24” (60 cm) links.
- Ferment at 20º C (68º F) for 72 hours, 90 → 85% humidity.
- Dry at 15-12º C (59-54º F), 85→75% decreasing humidity for 1 month. The sausage is dried until around 30-35% in weight is lost.
- Store sausages at 10-15º C (50-59º F), <75% humidity.
Notes
* you can use less fragrant regular fennel seeds or even anise seeds.
A fine white mold will grow on the surface of salami which is desirable as it contributes to a better more mellow flavor. If the mold is objectable you can wipe it off with a cloth moistened with vinegar.
A fine white mold will grow on the surface of salami which is desirable as it contributes to a better more mellow flavor. If the mold is objectable you can wipe it off with a cloth moistened with vinegar.
