A soft, fatty crumbly Italian Salami
Follow basic salami preparation practices when making this sausage.
- Clean and sanitize all of your equipment.
- Keep your meat and grinder parts cold (under 34f or 1c) during the grinding process.
- Rehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use.
- Rehydrate your mold (in non-chlorinated water) 30 minutes before use
- Mix your very chilled mincemeat (under 34f or 1c), 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.
- Brush with protective mold culture (unless you plan on cold smoking)
- Hang the salami to ferment.
- 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 salami.
- SavorYe Flavor Booster
- 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
- ausage 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
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
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Sbriciolona Salami
A soft, fatty, flavorful, and crumbly Italian salami
How much do you want to make? 1000 grams
Ingredients
- 550 g lean pork
- 300 g pork belly
- 150 g pork back fat
- 22.5 g salt
- 2.5 g Insta cure #2
- 7 g savorye
- 8 g course ground black pepper
- 5 g fennel seed
- 4 g fennel pollen
- 4 g garlic powder
- 1.25 g dextrose
- 30 ml white wine
- Flavor of Italy Starter Culture re-hydrate 1/4 tsp of starter in 1/4 cup of distilled water for every kilo (2.2 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
- beef bung 104mm+
Instructions
- Rinse and flush the beef bung several times with cool water. Fill the bring with water like a balloon to help stretch it out. Once finished fill a bowl with fresh water and let the bung soak till you are ready to use. If the bung has any unwanted odors add 1-2 tsp of baking soda to the water.
- Prepare the mold culture at least 2-3 hours 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.
- 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 and fat through a medium course plate (6mm). Rechill after grinding.
- 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 sterilized sausage pricker, and brush or spray the mold onto the exterior of the salami. Finally, weigh your salami and record the weight. For this salami we are targeting a very young weight. 30% -32% 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 below 5.3. I generally try to target anything between 5.2 and 5.0.
- 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 30% – 32% moisture loss.
- once you hit your weight loss target, slice thinly and enjoy
- FYI – If you allow this salami to dry to 40% you will now have the Finnochiona Salami.
Storage Instructions
- 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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Another great recipe! Thank you. I will be trying it very soon.
It appears this is a great recipe but I do not do any dry curing chamber food. I am a summer sausage female. Some of the ingredients can be incorporated into summer sausage for a different taste.
Oh yeah!!! I bet that would be great a fennel summer sausage, yum!!