Although smoking is not mentioned in the instructions, this salami is sometimes given a very light cool smoke after fermentation.
|lean pork (butt, ham)||450 g||0.99 lb.|
|beef (chuck)||200 g||0.44 lb.|
|regular pork trimmings||350 g||0.77 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp.|
|Cure #2||2.5 g||½ tsp.|
|dextrose (glucose), 0.3%||3.0 g||½ tsp.|
|whole white pepper||4.0 g||1 tsp.|
|garlic||2.0 g g||1 small clove|
|T-SPX culture||0.12 g||use scale|
- Grind pork and back fat through 3/16” plate (5 mm). Grind beef with ⅛” plate.
- Mix all ingredients with ground meat.
- Stuff firmly into large hog casings or 40-60 mm protein lined fibrous casings. Make 12-16” long links.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Dry at 16-12º C (60-54º F), 85-80% humidity for 1-2 months. The sausage is dried until around 30-35% in weight is lost.
- Store sausages at 10-15º C (50-59º F), 75% humidity.