Meats and Sausages
Salami de Verona
This Italian sausage originates in the province of Verona.
| Meats | Metric | US |
|---|---|---|
| Beef | 300 g | 0.66 lb |
| Pork | 350 g | 0.77 lb |
| Pork back fat | 350 g | 0.77 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 5 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Dextrose | 3.0 g | 1/2 tsp |
| Sugar | 2.0 g | 1/3 tsp |
| Garlic, minced | 7.0 g | 2 cloves |
| Nutmeg | 0.5 g | 1/2 tsp |
| Cumin | 0.5 g | 1/2 tsp |
| Cognac or red wine | 10 ml | 2 tsp |
| Starter culture, T-SPX | 0.12 g | use scale |
Instructions
- Grind pork through 1/4” (6 mm) mm cubes.
- Grind beef through 1/4” (6 mm) plate.
- Cut back fat into 1/4” (6 mm) cubes.
- Soak nutmeg and minced garlic in red wine.
- 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
- Mix meat and fat with all ingredients.
- Stuff into 40 mm hog casings.
- 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 30 days. The sausage is dried until around 30-35% in weight is lost.
- Store sausages at 10-15º C (50-59º F), <75% humidity.
Notes
The fat content of this salami is rather high, it can reach 40-50%.
