Salami Sorrento
| Meats | Metric | US |
|---|
| lean pork (butt, ham) | 600 g | 1.32 lb. |
| beef (chuck) | 200 g | 0.44 lb. |
| regular pork trimmings | 200 g | 0.44 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. |
| white pepper, ground | 3.0 g | 1 |
| white pepper, whole | 4.0 g | 1½ tsp. |
| garlic | 2.0 g g | 1 small clove |
| T-SPX culture | 0.12 g | use scale |
Instructions
- 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 40-60 mm protein lined fibrous casings. Make 12” 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 month. The sausage is dried until around 30-35% in weight is lost.
- Store sausages at 10-15º C (50-59º F), 75% humidity.
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Meats and Sausages
