This very simply seasoned salami packs a tremendous amount of flavor!! The secret is in the casing. The Budello Gentile (hog bung). This thick casing allows for a nice slow drying period, and as we all know the slower it dries the more flavor it develops!
Follow basic salami preparation practices when making this sausage.
Clean and sanitize all of your equipment.
Keep your meat and grinder parts super cold (under 34f or 1c) during the grinding process.
Rehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use.
Mix your very chilled mincemeat (under 34f or 1c), seasonings, and starter culture till the mince becomes very tacky.
Tightly stuff the mince into casings and prick out any air pockets.
Record the starting weight and the target weight of each salami link.
Brush with protective mold culture (unless you plan on cold smoking)
Hang the salami to ferment.
After the pH target has been hit, hang the salami to dry till the weight loss target has been achieved.
Remove from the drying chamber, slice thinly, and enjoy.
Here are a few things you might find useful when making salami.
Flavor of Italy Starter Culture re-hydrate 1/4 tsp of starter in 1/4 cup of distilled water for every kilo (2.2 pounds) of meat/fat. Let this rest for 30 minutes
mold 600re-hydrate 1/2 tsp of mold in 1/2 cup of non-chlorinated water. This will do about 5-10 pounds of salami. Let sit at room temp for at least 5 hours before use
Hog BungThis traditional casing is known as the budello gentile
Prepare the casing by rinsing and soaking in warm water for 4-5 hours.
If you are using a mold culture (mold 600) prepare at least 2-3 hours before you need it. This will give it a chance to "wake up".
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 course plate (10mm). Rechill after grinding.
Rehydrate the starter culture in non-chlorinated water for 30 minutes prior to using.
Add all of the spices, cure, dextrose, wine, and starter culture to the chilled ground meat. 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. Record your target weight as well. 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.
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 FLAVOR OF ITALY STARTER CULTURE). The goal of fermentation is to reach a pH between 5.2 and 4.9.
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 30% – 40% moisture loss. The more moisture that is lost the harder your salami will be. I personally like 35% – 40% 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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