Dry Aged Tuscan Style Salami

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11 lbs trimmed pork butts
2-1/2 lbs pork fat
8 tablespoons kosher salt
1 cup powdered milk
3 tablespoons buttermilk powder
3 tablespoon Paprika
8 tablespoons corn sugar
8 tablespoons cracked fennel seeds
2 teaspoon anise seeds
2 teaspoons fennel seeds
4 teaspoons white pepper
5 teaspoons coarse black pepper
1-1/2 teaspoons garlic powder
1/4 teaspoon starter culture (Bactoferm™ F-RM-52)
2 tablespoons pure bottled water – no chlorine!
1/2 cup Chianti wine

Cut meat and fat into 1-inch cubes and freeze until stiff. Blend all spices except salt and starter and set aside. Grind meat and fat through ¼ inch plate. Mix well. Sprinkle salt over meat, mix well and wait until the meat gets sticky. Once sticky add spices to the meat and mix in well - make sure it's evenly distributed.
Dissolve starter culture in pure bottle water and mix with meat. Add wine to the meat and mix well. Stuff into 4-inch protein lined collagen casings Weigh each salami and write down their weights – this is called the green weight.

Salami must be hung at about 85º with a relative humidity of 90% for 24 hours with this culture.
A damp cheesecloth wrapped around the sausages with the end in a bowl of water keep the humidity up. Next hang the salamis for a minimum of 6 weeks in a cool area about 55 - 60ºF with a humidity level of 70%. Then set in refrigerator uncovered for a few days to help with drying. The salamis should lose about 30% of their green weight. If using smaller or larger casings adjust the time accordingly.
 
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