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 meat and fat through a fine plate (4.5mm). Rechill after grinding.
Rehydrate the starter culture in distilled water for 30 minutes prior to using.
Prepare the casing by soaking in luke warm water for 10 -15 minutes.
Add all of the spices, cure, dextrose, 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. Weigh your salami and record the actual weight and record your target weight. For this salami I like to target a 40% – 43% 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.
Cold Smoking this salami
I like to cold smoke while I ferment. So, you can either cold smoke for 8-10 hours during the beginning of your ferment or you can do it at the end. Either way works. Just remember that you will need to keep the temperature and humidity parameters the same in your smoker. Keep the cold smoke to under 86f (29.4c) and add a pan of water with a paper towel in it to "wick" the moisture.
With the Flavor of Italy starter culture, it normally takes 18-24 hours to hit target. You are looking for a ph of anything between 4.9 pH and 5.2 pH. (I like to target 4.9). Once you have reached the target pH you can transfer your salami to the drying chamber.
Drying you Salami
The drying conditions should be set to 55F (13c) and 80% humidity. Leave it in here till you lose 40% – 43% moisture 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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