A unique and delicious salami that is guaranteed to steal the show
If you are making sausage adjust the servings to reflect the total weight of your meat and fat
Servings: 1000 grams
Prepare your mold culture if you plan on using this. Allow it to rehydrate for at least 2 hours before use.
Clean your meat of any silver skin, sinew, arteries and cut into small chunks. Cut the pork back fat into small cubes. Keep pork meat and fat separate. Place meat and fat in the freezer to chill till the temperature reaches mid 30's.
Grind your very chilled meat on a 6mm plate then grind the fat on a 6mm plate as well keeping them separate. rechill your meat and fat.
Rehydrate your casing and prepare the seasonings and starter culture.
Mix the seasonings, squid ink, and starter culture with your chilled meat (not the fat). Once it's been well mixed add the semi frozen fat and continue mixing till the mince becomes very tacky.
Stuff your mince meat into the collagen casings and prick out any air pockets. Weigh your salami and record the weight. Brush with Mold 600
Fermenting and drying instructions
To ferment your sausage hang at room temperature (75F-85F) for 18 - 24 hours (if you have a way to test the pH you are aiming for anything between 4.9 and 5.2)
after fermentation place the meat in a drying chamber where the temperature is 55F and the humidity is 80%. Here it will stay till it looses 40% of its weight.
After you hit your weight loss target your black salami is ready to enjoy.