Italian Cremona Salame al Parmigiano Reggiano
A traditional Italian dry-cured salame from Cremona, studded with cubes of Parmigiano Reggiano and fermented with a Flavor of Italy starter culture. Recipe from twoguysandacooler.com. Note: every starter culture is different; the fermentation instructions below are for the Flavor of Italy starter culture.
Ingredients
| 350 grams | lean pork | |
| 150 grams | pork back fat | |
| 50 grams | parmigiano reggiano, cut into 1/4 inch cubes | |
| 12.5 grams | kosher salt | |
| 1.25 grams | Insta Cure #2 | |
| 2 grams | black pepper | |
| 2.5 grams | tellicherry peppercorn | |
| 1 grams | dextrose | |
| 1.5 grams | table sugar | |
| 0.5 tsp | 2.5 ml | red wine (optional) |
| 1 grams | garlic powder | |
| 0.3 grams | sodium erythorbate (optional, keeps the meat from oxidizing) | |
| 10 grams | non-fat dry powder milk | |
| — | Flavor of Italy starter culture, re-hydrate 1/4 tsp in 1/8 cup distilled water per kilo (2.2 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
- If you are using a mold culture, prepare it at least 2-3 hours before you start processing your meat. This gives it a chance to "wake up".
- Cut the cheese into small cubes and set aside.
- Clean your meat of any sinew or silverskin and cut the meat and fat into small chunks (small enough to fit into your grinder).
- Chill your meat to 32F-34F. Grind chilled meat and fat through a 6mm or 4.5mm plate.
- Prepare the casing by soaking it in luke-warm water, and prepare the starter culture, which needs to rehydrate for at least 30 minutes.
- Once everything is ready, add all your spices and starter culture to your mince and begin mixing. Mix well until everything is thoroughly incorporated. When finished it should feel tacky and stick to your hand if you turn your hand upside down.
- Add the cheese and mix for a minute more.
- Stuff into your casing, prick with a sausage pricker, and if you plan on using mold this is a good time to brush it on. Weigh your salami and record the weight.
- Ferment your salami in an environment between 75F and 85F with high humidity for 18-24 hours. You can achieve high humidity by wrapping your salami in cling film, which locks in the moisture. A good place to ferment is in your oven with the light on but the oven off. The goal of fermentation is to reach a pH between 5.2 and 4.9.
- Once you have reached the target pH, transfer your salami to the drying chamber.
- Set the drying conditions to 55F and 80% humidity. Leave it there until you lose 30%-40% moisture. The more moisture that is lost, the harder your salami will be (the author personally likes 38%-40% weight loss).