Zgornjesavinjski želodec

A stomach sausage from the upper Savinja Valley

Follow basic salami preparation practices when making this sausage.

1. Clean and sanitize all of your equipment.
2. Keep your meat and grinder parts cold (under 34f or 1c) during the grinding process.
3. Rehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use.
4. Rehydrate your mold (in non-chlorinated water) 30 minutes before use
5. Mix your very chilled mincemeat (under 34f or 1c), seasonings, and starter culture till the mince becomes very tacky.
6. Tightly stuff the mince into casings and prick out any air pockets.
7. Record the starting weight and the target weight of each salami link.
8. Brush with protective mold culture (unless you plan on cold smoking)
9. Hang the salami to ferment.
10. After the pH target has been hit, hang the salami to dry till the weight loss target has been achieved.
11. 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

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Print Recipe

5 from 2 votes

Zgornjesavinjski Zelodec

A stomach Sausage from the upper Savinja Valley

Prep Time2 hours hrs

Drying time60 days d

Total Time60 days d 2 hours hrs

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

Adjust the recipe depending on the size of your hog bladder. In my video I made a 2 kilo batch.

• 400 g lean pork from the leg
• 400 g lean pork from the shoulder
• 200 g pork back fat
• 25 g salt
• 2.5 g Insta cure #2
• 7 g savorye
• 3 g black pepper
• 2 g turbinado sugar
• 1.25 g dextrose
• 17 g minced garlic
• 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
• Hog bladder 3-5kilo spec
• Hog Stomach large

Instructions

Prepare the casing

• Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator.

Prepare the Meat and Spices

• Prepare Mold 600 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 course plate (10 -12mm). 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 hog bladder or stomach, prick with a sanitized sausage pricker. Brush or spray with your mold solution. Finally, weigh your salami and record the weight. For a firm salami I would target a 40% weight loss. If you like your salami a bit softer you can target a 35% weight loss.
• Press your salami to achieve a disk shape. This can be done between 2 boards and a few "C" clamps. Start by lightly tightening the clamps, then each hour tighten the clamps more till you reach the desired flatness. Another way is to simply place a weight on top of the salami during the fermentation process.
• During the pressing stage you will also be fermenting your salami. Place it 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 4.9.
• Once you have reached the target pH you can transfer your salami to the drying chamber.
• Place this salami on a rack and flip it every day or every other day for the first few weeks.
• The drying conditions should be set to 55F (13c) and 80% humidity. Leave it in here till you lose 35% – 40% moisture loss. The more moisture that is lost the harder your salami will be.
• once you hit your weight loss target, slice thinly and enjoy

Storage Instructions

• To store your salami, remove the casing and wash the salami with either vinegar or wine. Place your salami in a vacuum sealed bag and refrigerate.

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