Biltong Salami

• Rehydrate the starter culture in distilled water for 30 minutes prior to using.
• Clean your meat of any sinew or silverskin and cut the meat and fat into small chunks (small enough to fit into your grinder)
• Chill your meat to below 34f (1.1c). Grind chilled meat and fat through a 6mm plate. Rechill after grinding.
• Prepare the spice crust casing by adding a thin layer of edible glue inside your casing, fill the casing with crushed pepper and crushed toasted coriander seed. You can also add a little red pepper flakes (see recipe for edible glue). Shake out any excess spice.
• Add the starter culture to the meat and mix to incorporate. Then add the rest of the ingredients to the meat and continue mixing. Mix well until everything is thoroughly incorporated. It should feel tacky and stick to your hand if you turn your hand upside down, when finished.
• Stuff the mince tightly into your casings, prick with a sausage pricker, and if you plan on using mold this would be a good time to brush it on. Also weigh your salami and record the weight. For a firm salami I would target a 45% weight loss. If you like your salami a bit softer you can target a 40% weight loss.
• Ferment your salami by placing them in an environment that between 75F (23.9c) and 85F (29.4c) with high humidity for 18-24 hours. You can achieve high humidity by wrapping your salami in cling film. This locks in the moisture. A good place to ferment is in your oven with the light on but the oven off. (EVERY STARTER CULTURE IS DIFFERENT. THESE INSTRUCTIONS ARE FOR THE SM-194). The goal of fermentation is to reach a pH below 5.3. I generally try to target anything between 5.1 and 5.0.

  This salami should be cold smoked (refer to the cold smoking your salami section for details on that)
• Once you have reached the target pH you can transfer your salami to the drying chamber.
• The drying conditions should be set to 55F (13c) and 80% humidity. Leave it in here till you lose 35% – 40% moisture loss. The more moisture that is lost the harder your salami will be.
• once you hit your weight loss target, slice thinly and enjoy

Cold smoking your salami

• I generally cold smoke during the fermentation step (which is a lot easier). Just make sure there's a tray of water in your smoker as you need the humidity to be 90%+ and keep the temps between 75F (23.9c) and 85F (29.4c) For a lightly smoked salami cold smoke for 3-6 hours. For a smokier flavor, cold smoke for 9-12 hours. After you have finished cold smoking refer back to the fermentation section to finish fermenting this sausage.

Storage Instructions

• To store your salami, remove the casing and wash the salami with either vinegar or wine. Place your salami stick in a vacuum sealed bag and refrigerate.

Notes

• If you do not plan on cold smoking this salami you will need to add a mold culture. Mold 600 or mold 800 are good cultures to use.

• In a small bowl combine the water and the potato or corn starch to form a slurry. Mix well.
• In a small pot add the water, vinegar, and corn syrup. Bring to a simmer.
• Reduce heat to low and add the slurry, whisking.
• As soon as your glue thickens up take it off the heat and transfer it to a small container.
• If it seems too thick you can add water to get to the right consistency.