Homemade Italian Dry Cured Salami Recipe Finocchiona Salami Recipe Dry Cured Meat How To

Finocchiona (Fennel) Salami Taste of Artisan

WebJun 9, 2020 · Calculate the rest of the ingredients, except the distilled water which will remain the same (see notes), weigh them out and set aside. In …

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1. Rehydrate the starter culture in 60 ml distilled water. (see notes)
2. Weigh the lean meat and the pork belly in grams. Calculate the rest of the ingredients, except the distilled water which will remain the same (see notes), weigh them out and set aside.
3. In a small bowl, combine the salt, Cure #2 and dextrose.
4. Cut the lean and the fatty pork into 1-inch pieces. Sprinkle the salt mixture over the meat and mix well. Freeze for 20 minutes.

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Finocchiona Recipe How to Make Fennel Salami

WebMay 11, 2015 · Get your starter culture ready. Gently mix the starter culture with the distilled water and let it sit for at least 15 minutes. Once the …

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1. Chop the meat and fat into chunks that will fit in your grinder. Remove any especially nasty silverskin and gristle from the pork. Mix the meat and fat with the salt and the Instacure No. 2 and grind through a coarse die; I use 10 mm. Put in the fridge in a covered container overnight.
2. The next day, put about 15 feet of hog casings into some warm water and set aside.
3. Mix all the spices and sugar with the meat and fat. Chill for 1 hour in the freezer, then grind through a medium die, about 6 mm. Note, if you’ve already ground the meat through a die this small, grind only half of it. Check the temperature of the meat: If it’s 35°F or colder, grind half of the mixture through a fine die; I use a 4.5 mm die here. If the meat mixture is warmer, freeze it until it hits the right temperature and then grind. Either way, put the meat into the freezer while you clean up and get ready to stuff the links.
4. Run warm water through your hog casings while the meat is chilling. This flushes them, and will show you any leaks in the casings. Set them back in the warm water when you’re done.

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How To Make Genoa / Milano Salami Taste of Artisan

WebJan 25, 2019 · The following spice and herb combination can be found in some recipes: spices - 4 parts coriander, 3 parts mace, 2 parts allspice, …

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1. Grind pork and back fat through a 3/16” plate (5 mm). Grind beef through an ⅛” (3mm) plate.
2. Mix all ingredients with ground meat.
3. Stuff firmly into 80 mm protein lined fibrous casings. Make 25” long links.
4. Ferment at 20º C (68º F), 90-85% humidity for 72 hours.

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