How to Make a Smoked Salami
A dry-cured smoked salami made from lean pork, lean beef and pork back fat, fermented with a Flavor of Italy starter culture and cold-smoked. Recipe from twoguysandacooler.com. These parameters are for this culture; other cultures require different parameters.
Ingredients
| 350 grams | lean pork |
| 350 grams | lean beef |
| 300 grams | pork back fat |
| 25 grams | kosher salt |
| 2.5 grams | Insta Cure #2 |
| 2 grams | dextrose |
| 1 grams | black pepper |
| 2 grams | garlic powder |
| 20 grams | nonfat dry milk powder (optional, helps binding) |
| — | Flavor of Italy starter culture, re-hydrate 1/2 tsp in 1/4 cup distilled water per 5 lb of meat/fat, rest 30 minutes |
| — | mold-600, re-hydrate 1/2 tsp in 1/2 cup non-chlorinated water, sit at room temp at least 5 hours before use |
Instructions
- Grind chilled pork, beef and fat through the 10mm plate. Let chill before mixing. You want the temperature of the meat to be around 30F-32F.
- Prepare all the seasonings and the starter culture and set aside. Your starter culture needs about 30 minutes to "wake up" before use.
- Mix the meat, seasonings and re-hydrated culture together. Your minced meat will be very sticky when finished.
- Stuff your mince tightly into a 60mm salami casing, making sure there are no air pockets. Tie the end well so it doesn't come open. Weigh your salami and record the weight.
- Prick your salami to get rid of any air pockets and brush it with the mold 600 (if you are using this).
- Ferment your salami at 75F with 90% humidity for 12-18 hours.
- During the fermentation stage, apply cold smoke for 1-6 hours depending on how smoky you want your salami.
- Test the pH at 12 hours to see where you are. You are aiming for a pH between 4.9 and 5.2.
- Once you have reached your target pH, place your salami in your drying chamber at 55F with 80% humidity. Let it dry in this chamber until you have reached a 35%-40% weight loss.