Meats and Sausages
Salami - Spanish (Salami 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.
| Meats | Metric | US |
|---|---|---|
| Lean pork | 700 g | 1.54 lb |
| Back fat | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 4.5 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Dextrose | 2.0 g | 1/2 tsp |
| Sugar | 3.0 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Oregano, ground | 2.0 g | 1 tsp |
| Garlic powder | 1.0 g | 1/2 tsp |
| T-SPX, starter culture | 0.12 g | use scale |
Instructions
- Trim meat from all gristle, sinews, tendons, and silver film.
- Grind meat through 6 mm (1/4") plate.
- Dice partially frozen fat into 6 mm (1/4") cubes.
- Dilute starter culture in 15 ml (1 tablespoon) of distilled or spring water. Do not use chlorinated water.
- Mix lean meat with salt, Cure #1, spices and starter culture. Add fat and mix again.
- Stuff firmly into 50-60 mm hog middles forming sections 40 cm (16") long.
- Ferment at 20º C (68º F) for 72 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.
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.
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.
