Lemon Pistachio Salami

Here are a few things you might find useful when making salami.

• Dry Curing Cabinet
• Iodophor Sanitizer
• Starter Cultures and Molds
• Insta Cure #2 (Curing Salt with Nitrites/Nitrates)
• Insta Cure #1 (for short cures)
• EcoCure #2 (No Nitrite Curing Salt)
• Eco Cure #1 (A Nitrite free alternative to curing your meat)
• Dextrose
• Apera pH Meter with Bluetooth
• Cure Accelerator
• Thermapen ONE (Accurate Thermometer)
• Sausage Pricker
• Kotai Chef Knife
• Sausage Stuffers
• Meat Grinder
• Meat Mixers
• Stuffing Horn Cleaner
• Butcher Twine & Dispenser
• Small accurate Scale for spices
• Large Capacity Scale (33 pounds)
• Drying rack and tray
• Custom Cutting Board
• Jende Lapping plate for sharpening our grinder plates and knife
• InkBird Controllers temp & Humidity
• Dehumidifier Eva Dry 1100
• Cool Mist Ultrasonic Humidifier

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Print Recipe

5 from 2 votes

Lemon Pistachio Salami

A bright Sicilian Salami

Prep Time2 hours hrs

Drying time60 days d

Total Time60 days d 2 hours hrs

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

• 800 g Lean Pork
• 200 g Back Fat
• 25 g Sea Salt
• 3 g insta cure #2
• 1.2 g ground white pepper
• 4.2 g Lemon zest
• 36 g whole pistachios
• 0.5 g dextrose
• 1.1 g Turbinado sugar
• 10 mL dry white wine Sauvignon Blanc
• SM 194 Starter Culture re-hydrate 1/8 tsp of starter in 1/4 cup of water for every kilo (2.2 pounds) of meat prepared. 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 an hour before use
• 60 mm natural hog casing This comes dried. All you have to do is rehydrate for 10 minnues

Instructions

The day before

• Zest the lemon and add it to the wine that the recipe calls for. Place this in the fridge overnight so that the flavors can fuse.

The Next Day

• If you are using a mold culture (mold 600 or Mold 800) prepare an hour before you need it. This will give it a chance to "wake up".
• Rehydrate the starter culture in distilled water for 30 minutes prior to using.

Meats & Spices

• 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 through a 12mm plate and the fat through a an 8mm plate. Alternatively, you can grind everything through a 10mm plate. Rechill after grinding.
• Prepare the casing by soaking in luke warm water for 10 minutes
• Add the starter culture to the meat and mix to incorporate. Then add the rest of the ingredients to the meat and continue mixing. 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. 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 SM-194). The goal of fermentation is to reach a pH below 5.3. I generally try to target anything between 5.2pH and 5.1pH for this salami
• 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 35% – 40% moisture loss. The more moisture that is lost the harder your salami will be.
• once you hit your weight loss target, slice thinly and enjoy

Notes

• In this recipe I am recommending the use of SM-194 as a starter culture. Other acceptable Starter Cultures for this recipe are FLC, Flavor of Italy, T-SPX. If you use a different starter culture, follow the packet directions for the culture that you use. All of these would follow the same process

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