Salami - Spanish (Español)

Traditionally made dry salami using modern starter culture technology. The salami will develop a strong color and a typical cheesy flavor that is present in traditionally produced products.
MeatsMetricUS
Lean pork700 g1.54 lb
Back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Sugar3.0 g1/2 tsp
Pepper2.0 g1 tsp
Oregano, ground2.0 g1 tsp
Garlic powder1.0 g1/2 tsp
T-SPX, starter culture0.12 guse scale
Instructions
  1. Trim meat from all gristle, sinews, tendons, and silver film.
  2. Grind meat through 6 mm (1/4") plate.
  3. Dice partially frozen fat into 6 mm (1/4") cubes.
  4. Dilute starter culture in 15 ml (1 tablespoon) of distilled or spring water. Do not use chlorinated water.
  5. Mix lean meat with salt, Cure #1, spices and starter culture. Add fat and mix again.
  6. Stuff firmly into 50-60 mm hog middles forming sections 40 cm (16") long.
  7. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  8. Dry at 16 → 12º C (60-54º F), 85 → 80% humidity for 45 days (or longer depending on a diameter of the casing). The sausage is dried until around 30% in weight is lost.
  9. Store sausages at 10-12º C (50-53º F), <75% humidity.
Notes
Sausage can be made without the culture, the traditional way:
Mix lean meat with salt, Cure #1, spices and fat. Hold for 48 hours in refrigerator.
Stuff firmly into 50-60 mm hog middles forming sections 40 cm (16") long.
Ferment/dry at 20-25º C (68-77º F) for 48 hours, 90-85% humidity.
Dry at 16 → 12º C (60-54º F), 85 → 80% humidity for 45 days (or longer depending on a diameter of the casing). The sausage is dried until around 30% in weight is lost.
Store sausages at 10-12º C (50-53º F), <75% humidity or refrigerate.

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