This salami is lightly smoked and this is why it differs from other Italian salamis. It is also more coarsely ground and formed into shorter links.
|lean pork (butt, ham)||500 g||1.1 lb.|
|regular pork trimmings (butt)||500 g||1.1 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp.|
|Cure #2||2.5 g||½ tsp.|
|dextrose (glucose), 0.2%||2.0 g||½ tsp.|
|sugar, 0.2%||2.0 g,||½ tsp.|
|cracked black pepper||4.0 g||1 tsp.|
|ground red pepper||2.0 g||1 tsp.|
|allspice||2.0 g||1 tsp.|
|T-SPX culture||0.12 g||use scale|
- Grind pork through ⅜” plate (10 mm).
- Mix all ingredients with ground pork.
- Stuff firmly into 60 mm beef middles or protein lined fibrous casings. Make 8” (20 cm) long links.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Apply thin cold smoke ( < 20º C, 68º F) for a few hours.
- Dry at 16-12º C (60-54º F), 85-80% 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.