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 weight of each salami link
- 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)
- Sausage Pricker
- Accurate Scale for spices
- Accurate scale for meat (up to 33 pounds)
- Flavor of Italy Starter Culture
- Apera pH Meter with Bluetooth
- Insta Cure #2
- Non Fat Dry Milk Powder
- Meat Grinders
- Sausage Stuffer
- Stuffing horn cleaner
- 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.
The only thing you need to remember about vacuum sealing your salami is that all of the exterior mold coverage needs to be removed. Mold needs oxygen to survive and the moment you vacuum seal a salami with mold on it, the mold will begin to die and turn slimy. To remove the mold just wash the outside of your salami with vinegar. That should take care of it..
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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