So I'm finally all set up for Dry curing Salami. I thought I would start by Making a nice Salami di Alessanddra Which is better known as Genoa Salami.
So here we go from Start to the Fermenting stage.
The recipe is as follows:
Salami di Alessanddra by Stan Marianski
2.0 kg (4.4 lbs.) pork butt
2.0 kg (4.4 lbs.) beef chuck
1.0 kg (2.2 lbs.) pork back fat (or fat trimmings)
140 g. salt (3%)
12 g. cure #2 (do not use cure #1 in this recipe)
10 g. powdered dextrose (glucose)
15 g. sugar (3%)
15 g. white pepper
0.6 g. (1/4 tspn.) Bactoferm™ T-SPX
----- Bactoferm™ Mold 600
Optional: Note: To make 5 kg. sausage, about 7 g. of spices and 4 g. of herbs are needed.
120 ml. (1/2 cup) quality red burgundy or other dry red wine (Do not exceed ½ cup).
4 parts coriander (spice)
3 parts mace (spice)
2 parts allspice (spice)
1 part fennel (spice)
3 parts marjoram (herb)
1 part thyme (herb)
1 part basil (herb)
Started by Grinding Some Pork Back Fat
Then I ground some Pork Loin (used it because i had it in the freezer instead of Pork Butt)
Then on to the Chuck steak
Some of the Ingrediants going into the Salami
All mixed up and ready to stuff
First Salami out of the stuffer today
And finally hanging in the dry cure cabinet for a 3 day run at 85% RH and about 68° F for the fermenting process
The weight on the salamis is from left to right A thru D and I am looking for about a 30% weight loss over a 2 to 3 month period.
A= 2 Lb-14.4 oz
B= 2 Lb-15.6 oz
C= 2 Lb-14.2 oz
D= 2 Lb-7.4 oz
I will post pictures periodically of the progress