Italian Cacciatore Salami
An Italian Hunter's Salami
Ingredients
- 1000 g fatty pork shoulder 70/30
- 25 g kosher salt
- 2.5 g Insta cure #2
- 2 g dextrose
- 1 g black pepper
- 3 g granulated table sugar
- 1 tbsp red wine
- 7 g minced garlic
- Flavor of Italy Starter Culture re-hydrate 1/4 tsp of starter in 1/8 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
- Protein Lined sausage casings I use 61mm casings
Instructions
Day 1
- Combine the wine and the garlic and let marinate for a few hours.
- 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 32f-34f. Grind chilled meat and fat through a course plate (10mm or 8mm). Rechill after grinding.
- Add all of the spices, cure, dextrose, wine/garlic to the mince meat. Mix to combine, then cover and refrigerate overnight. (You are NOT adding the starter culture at this step)
Day 2
- If you are using a mold culture prepare at least 2-3 hours before you need it. This will give it a chance to "wake up".
- Prepare the casing by soaking in luke warm water and prepare the starter culture as it needs to rehydrate for a least 30 minutes
- Take the seasoned meat out of your refrigerator and place it in the freezer for 30 minutes. Once it's rechilled take it out of the freezer, add the starter culture to your mince and begin 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 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.
- Ferment your salami by placing them in an environment that between 75F and 85F with high humidity for 18-24 hours. You can achieve high humidity by wrapping you 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 between 5.2 and 4.9.
- Once you have reached the target pH you can transfer your salami to the drying chamber.
- The drying conditions should be set to 55F and 80% humidity. Leave it in here till you lose 30% – 40% moisture loss. The more moisture that is lost the harder your salami will be. I personally like 35% – 40% weight loss.