DirectionsStep1Grind pork and back fat through a 3/16” plate (5 mm). Grind beef through an 1⁄8” (3mm) plate.Step2Mix all ingredients with ground meat.Step3Stuff firmly into 80 mm protein lined fibrous casings. Make 25” long links.Step4Ferment at 20o C (68o F), 90-85% humidity for 72 hours.Step5Dry at 16-12o C (60-54o F), 85-80% humidity for 2-3 months. The sausage is dried until around 35% in weight is lost.Step6Store sausages at 10-15o C (50-59o F), 75% humidityIngredientsIngredients500 gramsLean Pork Butt Trimmings300 gramsBeef Chuck200 gramsPork (back fat, or fat trimmings)28 gramsKosher Salt (3% total salt content. Salt in Cure # 2 accounted for)2 ½ gramsCure # 22 gramsDextrose3 gramsSugar3 gramsWhite Pepper1 gramGarlic Powder (or 3.5 g fresh garlic)0.12 gram tablespoonSPX Starter CultureSee moreFrom tasteofartisan.comRecipeDirectionsIngredientsExplore furtherItalian Genoa Salami – Step by Step instructions – 2 …twoguysandacooler.comHow to Make Italian Salami ( Calabrian Style ) - Best …youtube.comHomemade Salami Recipeallrecipes.comGenoa Salami Local Sausage/Salami From Genoa, Italy - …tasteatlas.comHomemade Salami - Easy and Delicious! - TheCookfulthecookful.comRecommended to you based on what's popular • Feedback
Basic Salami
Preview
See Also: homemade salami recipeShow details
WebFeb 19, 2022 · Clean meat from any silver skin or arteries, cut into small chunks and chill till the temperature of the meat gets below 34f. Grind …
See Also: italian salami recipeShow details
WebMaking traditional slow-fermented sausage. Traditionally manufactured sausages are predominantly made from pork, pork fat (back fat) and beef. About 80% lean meat and …
See Also: Sausage RecipesShow details
WebMix ground meat with salt and cure #2. Add fat, spices, wine and culture to the mixture and re-mix. Stuff into large pork casings and make 18” (45 cm) sections. Ferment at 20º C …
See Also: Meat Recipes, Sausage RecipesShow details
WebFeb 19, 2022 · Instructions. Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place meat and fat in the freezer for an hour or until the temp reaches 32f – 34F. Grind your very chilled …
See Also: Spanish RecipesShow details
WebMar 19, 2019 · Grind the meat and fat, add seasonings and mix. Then stuff into hog middles and let ferment your sopressata at warm room temperature for 12 hours. After fermentation is done, transfer your sausages into the …
See Also: Share RecipesShow details
WebMar 10, 2021 · Oven Instructions. Preheat the oven to 375 degrees F. Combine all the dry ingredients in a bowl and mix well. Then combine the wet ingredients in a separate bowl and whisk to combine. Pour the wet …
See Also: Healthy Recipes, Vegan RecipesShow details
WebSep 6, 2020 · Cut the lean meat and the back fat into 1-inch pieces and place into separate bowls. Sprinkle about 80% percent to the salt mixture over lean meat, 20% over fat and mix each well. Freeze the meat and …
WebThese are the hard ones in the charcuterie craft. Salami is fermented sausage, and you must carefully control your humidity, salt levels, acidity and temperature for everything to come out OK. If you mess things up, …
WebApr 7, 2024 · Then, you’ll pre-heat the oven to 325°F. Set an oven-safe rack over a sheet pan. For salami in casings, simply arrange the salamis in a single layer on the sheet pan. For plastic-wrapped salami, carefully …
WebMay 17, 2020 · To ferment, place the Landjager in between 2 screens with a weight on it to achieve that "pressed" look and ferment your salami at 75F (24c) with 90% humidity for 12-24 hours (these parameters are for this …
WebJun 23, 2022 · When choosing meat for making fermented sausages, you will need to choose a cut that includes about 10 percent fat, or purchase fat to add to the meat …
See Also: Fish Recipes, Meat RecipesShow details
WebInstructions. Grind pork and beef through 5 mm (1/4”) plate. Grind partially frozen pork fat through 5 mm (1/4”) plate. Mix ground meat with all ingredients, including starter culture. …
WebSep 3, 2021 · Step 1 - In a small saucepan, warm the oil over low heat and add the smoked paprika, red pepper flakes, black pepper, minced garlic, garlic powder, and onion powder. Step 2 - Stir the spices around in the …
See Also: Egg Recipes, Vegan RecipesShow details
WebFermented sausages are cured using the same principles as other cures – sugar is fermented by bacteria in an anaerobic environment to produce acid, which lowers pH of …
WebFeb 17, 2022 · Save the rest for later. Rub pork tenderloin and whole pork belly strip with 14 grams of the salt mixture, cover, and refrigerate for 24 hours. Crush the garlic and place it in a small cup. Add the wine and let it …
WebApr 22, 2017 · 1 ½ tsp (~7 g) Fresh Crush Garlic (That’s a lot by the way!) 1 TBL Whole Peppercorns, or as much/little as you want! ⅓ Cup Parmesan Crumbs, I like the big …