Kim Chi Salami
A unique and flavorful salami that embodies all of the amazing flavors of Kim Chi
Prep Time2 hrs
60 d
Total Time60 d 2 hrs
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