Are you ready for another crazy salami. This one came to me after dry aging some Wagyu MS7+ for a different project. I don’t actually expect anyone to make this but you never know. I can tell you this if you do make this salami you will not regret it!! It is hands down one of the most delicious salami I have made to date!!
The process of making salami is very straight forward. Grind your meat, mix your seasonings, stuff into casings, ferment, then let it dry for a couple months. Ok, I know I’m over simplifying the process and if you want a full blown description of how to make salami be sure to check out our Genoa Salami blog post. I go into much more detail there. You can apply all of those principles to salami making regardless of the recipe.
It all started with a set of Dry Aging Steak Wraps (from the Sausage Maker) and a Wagyu MS7+ NY Strip Loin. I placed this in my fridge for 60 days to dry age. Next we began the process of curing the duck breast (recipe below). The only change I made to the recipe was that I used Instacure #2 instead of #1. We use Instacure #2 with projects that will take longer than 30 days to complete. Since this was going to take about 60 days it was a no brainer.
As far as the rest of the ingredients, what can I say. I might have gotten a little crazy with this salami. Coppa from the Iberico Pork, French black winter truffles, fennel pollen, and sambuca. After it was all said and done this salami turned out quite incredible. It was earthy, nutty, sweet, rich, funky, loaded with umami, and quite delicious. Enjoy the video and if you have any questions be sure to let me know.
Here are a few things that we use when making salami
- Flavor of Italy
- Apera pH Meter with Bluetooth
- Cure #2
- Sausage Stuffers
- Meat Grinder
- InkBird Controllers temp & Humidity
- Dehumidifier Eva Dry 2200
- TaoTronics Humidifier
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
60 Day Dry Aged Wagyu Salami
- 388 g Cured Duck breast
- 964 g Iberico Pork coppa
- 578 g 60 Day Dry Aged Wagyu Beef
- 340 g Pork Back Fat
- 47 g Kosher Salt
- 4.70 g Insta Cure #2
- 2 g Garlic Powder
- 4 g fennel pollen
- 4 g Dextrose
- Sambuca 1/4 cup for every 5 pounds of mince
- 45.4 g Non Fat Dry Milk Powder
- 9 g French Black Winter Truffle
- Flavor of Italy Starter Culture 1/2 tsp culture dissolved in 1/4 cup of distilled water for every 5 pounds of meat
- mold 600 1/2 tsp mixed with 1/2 cup distilled water. Prepared 6-12 hours ahead of time
- Grind chilled pork and fat through the 10mm plate and grind chilled beef through the 4.5mm plate. Let chill before mixing. You want the temp of the meat to be around 32-35F.
- Chop the raw cured duck breast into medium size pieces.
- 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, duck, seasonings, and re-hydrated culture together. You mince meat will be very sticky when finished
- Stuff your mince tightly into a 60mm 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 7 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.
- 454 g Duck Breast skin on
- 11.35 g Kosher Salt 2.5%
- 1 g Sugar .25%
- 4.5 g Garlic Powder 1%
- 1.25 g Ground Fennel .27%
- 2.27 g White Pepper .5%
- .75 g Ground Clove .15%
- .75 g Ground Nutmeg .15%
- 1.13 g Insta Cure #1 .25% —— If your drying time will be longer than 1 month then use cure #2 or if you plan on adding this to a salami then use cure #2
- Wash, pat dry, and then weigh the duck. I did all 4 of mine at the same time because I was placing them in the same bag to cure. If you will be placing them in different bags to cure then weight each one separately and jot that weight down.
- Once you have the weight Calculate your ingredients based off of the weight that you wrote down.
- Rub your seasonings into your duck, massaging it well and place in a vacuum bag removing all the air. Place in your fridge for 5 days to 8 days (Depending on the thickness of your duck breast. If you want to calculate the time needed to cure you can click the following link:
- After the duck has cured remove from the fridge and either rinse off or pat dry. Wrap in cheese cloth or collagen sheets then tie a few knots over the duck to hold it all in place and to hang later.
- Weigh your duck and record your green weight. I like to record my target weight as well (I generally shoot for 38%-40% weight loss)
- Hang in a drying chamber at 55F with a humidity at 80%.
- The amount of time necessary to dry will be determined by how much fat your duck has, how big the breast is, the temperature in your drying chamber, and the humidity in your drying chamber. The goal is to slow down the drying as much as you can to really develop the flavor of the prosciutto.
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