Kim Chi Salami
A unique and flavorful salami that embodies all of the amazing flavors of Kim Chi
Ingredients
- 1816 grams lean pork
- 454 grams back fat
- 51 grams kosher salt
- 5.68 grams insta cure #2
- 4.54 grams dextrose
- 9.08 grams turbinado sugar
- 4.54 grams white pepper
- 4.54 grams garlic powder
- 2.27 grams ginger powder
- 4.54 grams onion powder
- 22.7 grams Gochugaru (Korean Chili Flakes)
- 11.35 grams Gochujuang (Korean Chili Paste)
- 2 tbsp fish sauce
- 1/4 tsp shrimp paste
- 2.27 grams dried chives
- 34.05 grams nonfat dry milk powder optional
- F-LC Starter Culture re-hydrate 1/4 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
Instructions
- Grind chilled meat and fat through 4.5 mm plate
- Mix thoroughly while adding seasonings and starter culture
- Stuff into 60mm casing, record weight, and coat with Mold 600
- Ferment at 80F in 90% Humidity chamber for 24 - 30 hours. You are targeting a pH of 4.7-4.9
- When pH target has been reached transfer to drying chamber. The parameters need to be 55F and 80% humidity. Hang in these conditions till the salami loses 38%- 40% weight