Salami making is as much about food preservation as it is about art. Making a huge salami has always been a goal of mine. Searching the internet led to very little results about others who have blazed the trail before me. Too many questions with very little answers. Would it ferment evenly? How long would it take to dry. Would the flavor suffer or be improved?
I love the idea of a huge salami. So many possibilities like, using it as a wrap, a taco shell, as a singular topping on a pizza, or as an edible plate. I personally have a project in mind for this salami (so far 12 months in the making…..) so if this works out you’ll be able to join me in a truly epic food adventure, more on that later😁.
There are a few unique ingredients in this recipe. The first is Insta Cure #2. We use Insta Cure #2 to protect our meat against harmful bacteria (botulism) and because the processing time will be longer than 30 days to dry. Next we will be adding nonfat dry powder milk. This is an optional ingredient but when added to salami mince you mince you will get a better bind and a great mouth feel. Another unique ingredient is dextrose. Dextrose is a simple sugar that is used to feed the bacteria in our salami. Speaking of bacteria the final unique ingredient we will be adding is a bacterial starter culture called Flavor of Italy.
Flavor of Italy contains several different family groups of lactic acid producing bacteria (much like sauerkraut or pickles). Under the right conditions, these bacteria eat the added sugar (dextrose) and release lactic acid. It’s this very process that starts to acidify your meat, lowering the pH. When it comes to salami making the “safe zone” is a pH that’s under 5.3. Each start culture is slightly different but for Flavor of Italy our target ph will be between 5.2pH and 4.9pH.
The absolute most reliable way to test the pH of your salami is with a pH meter. If you plan on getting into this hobby you’ll want to get a reliable pH meter. This isn’t something that you want to go cheap on. A good quality pH meter will last you a long time and offer you the peace of mind of knowing that you are producing a safe product to eat. We use the pH meter from Apera Instruments PH60S-Z. This Pocket pH Tester has blue tooth capability, can be calibrated for extreme accuracy, and is very easy to use. They also make a (non bluetooth version) PH60S. The great thing about pH meters is that you can use them for all sorts of things other than salami making. We use ours to make beer/wine, cheese, fermented foods (kim chi, sauerkraut, hot sauce), kombucha, and gardening/hydroponics. There are many different styles of pH meters but if you stick to the ones that I linked above (the swiss spear units) you can do everything i mentioned without a problem.
The last thing and quite possibly the most important thing you need in order to make this salami is a place for it to dry. This salami is very unique in the sense that it will require a very long drying time. Mine too around 6 months to get to it’s target weight loss of 40%. A typical salami can take between 4-6 weeks to hit it’s target, so 6 months is a very long time and a lot can go wrong. You will need an area to hang your salami where the temperature and humidity (as well as air flow) are nearly perfect. Salami was often hung in basements or cellars as the temperature was typically cool with a fairly high humidity. If you have a basement or cellar that’s not very drafty and has an average of 55F (13C) with a high humidity (80%) then you can hang your salami in there with no worries, but for the rest of us, the best option is to have a drying chamber. A drying chamber chamber provides a controlled environment so that your salami can dry evenly. Building a drying chamber is relatively easy but if you don’t want to build one and have some rainy day money laying around buying a drying/curing chamber is even easier.
Follow basic salami preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 35F) during the grinding process
- Rehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use.
- Mix your very chilled mince meat, 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 of each salami link
- Brush with protective mold culture
- Hang the salami to ferment for 18-24 hours (these parameters are for Flavor of Italy starter culture)
- 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 this salami
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI
- Boning Knife
- Sausage Pricker
- Flavor of Italy
- Apera pH Meter with Bluetooth
- Insta Cure #2
- Non Fat Dry Milk Powder
- Meat Grinders
- Kitchen Aid Stand Mixer
- InkBird Controllers temp & Humidity
- Dehumidifier Eva Dry 1100
- Cool Mist Ultrasonic Humidifier
- Heavy Duty Kitchen Vacuum Sealer
How do you store your salami when it’s finished
Storing your salami properly is just about as important as making your salami. You’ve spent so much time patiently waiting for your salami to dry properly the last thing you want is to have it ruined by storing it incorrectly. In all my years of salami making the advice I’m about to give is from personal experience.
I have found that the best way to store your salami is by vacuum sealing it then placing it in your refrigerator till you are ready to eat. This method will keep your salami in “stasis” for as long as a year! By vacuum sealing your salami will keep it from losing any more moisture and as an added bonus the time it remains in the refrigerator will help equalize the moisture that inside and allow the salami to “age” which will develop it’s flavor. It’s a win win!
Can you freeze your salami? Technically you can and many people do BUT freezing your charcuterie (salami or whole muscles) will affect the texture when it’s thawed and eaten. As the salami thaws moisture crystals (that were frozen) will be released changing the overall texture. I don’t personally recommend freezing but if you don’t mind the texture change it is certainly an option.. If you are looking for an affordable vacuum sealer consider checking out the Heavy Duty Kitchen Vacuum Sealer from the Sausage Maker. This vacuum sealer is versatile and really does a good job. It has lots of features and really makes a tight seal on your meats (which is what you want). A more economical option for more short term storage is this Hand Held Vacuum Sealer with Zip Lock Bags also from The Sausage Maker. This is a great option for fast convenient vacuum sealing especially if you plan on taking slices off your salami frequently. This options allows you to use a small hand held sealer with special bags that can be reused time and time again.
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
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Italian Genoa Salami
- 908 grams lean pork
- 908 grams lean beef
- 454 grams pork back fat
- 56.75 grams kosher salt
- 5.68 grams insta cure #2
- 4.54 grams dextrose
- 4.54 grams table sugar
- 4.54 grams black pepper
- 2.27 grams garlic powder
- 13.62 grams whole peppercorns
- 34.05 grams nonfat dry milk powder this is optional but really helps with the binding properties of your mince
- Flavor of Italy Starter Culture re-hydrate 1/2 tsp of starter in 1/4 cup of distilled water for every 5 pounds of meat/fat. Let this rest for 30 minutes
- mold-600 re-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
- If you plan on making this salami into a skinny salamini (under 28mm diameter), which generally takes less than 4 weeks to make. All you have to do is replace cure #2 for cure #1 in the exact same quantity. Use the sheep casing of your choice and enjoy
- Clean meat from any silver skin or arteries, cut into small chunks and chill till the temperature of the meat gets below 34f.
- Grind chilled pork and fat through the 10mm plate and grind chilled beef through the 3mm plate. Let chill before mixing. You want the temp of the meat to be around or below 34F.
- Prepare all the seasonings and prepare the starter culture and set to the side. You starter culture needs about 30 minutes to "wake-up" before use.
- Mix the meat, seasonings, and re-hydrated culture together. You mince meat will be very sticky when finished
- Stuff your mince tightly into a salami casing, making sure there are no air pockets. Tie the end well to ensure that it doesn't come open. Weigh your salami and record the weight
- Prick your salami to get rid of any air pockets and brush your salami with The mold 600 (if you are using this)
- Ferment your salami at 75F with 90% humidity for 12-24 hours (these parameters are for this culture, other culture require different parameters).
- Test the pH at 18 hours to see where you are at. You are aiming for a ph between 4.9 and 5.2.
- Once you have reached your target pH place your salami in your drying chamber at 55F with 80% Humidity. Let it dry in this chamber until you have reached a 38%-40% weight loss.
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