If you are using a mold culture (mold 800 or mold 600 – either one will work) prepare at least 2-3 hours before you need it. Let the culture rest at room temperature while you get everything else together. This will give the mold culture a chance to "wake up".
Clean your meat of any sinew or silver skin 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 the chilled pork and pork fat through a course 10mm plate, then grind the chilled beef through a fine plate (either 4.5mm or 3mm). Rechill before mixing. Keep the temperature below 34f (1.1c) at all times.
Rehydrate the starter culture in distilled water for 30 minutes prior to using.
Prepare the casing by soaking in luke warm water for 5-10 minutes.
Add all of your spices, cure, binder, wine, and starter culture to the chilled ground meat. Mix well until it feels tacky and sticks to your hand if you turn your hand upside down, when finished.
Stuff the mince tightly into your casings, prick with a sausage pricker. Also weigh your salami and record the weight. Also record your target weight. For a firm salami I would target a 40% weight loss. If you like your salami a bit softer you can target a 35% weight loss. (For Genoa I typically target a 35% weight loss, but the choice is yours)
I like to brush my mold culture on at this step. With a kitchen brush I just dip it into the mold culture and basically "paint" it on the salami. You can also dip your salami into the culture as well.
Ferment your salami by placing it in an environment that between 70F (21.1c) and 85F (29.4c) with high humidity for 18-36 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 STARTER CULTURE). The goal of fermentation is to reach a pH between 5.2 and 5.0. This starter culture gets to target in 20-36 hours – depending on fermentation temp and amount of sugar in the recipe. I would check the ph at 20 hours and see where it's at.
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 get to your target weight loss.
once you hit your weight loss target, slice thinly and enjoy
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.
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