DRY CURED SALAMI RECIPES

More about "dry cured salami recipes"

DRY CURED CALABRIAN PORK TENDERLOIN – 2 GUYS & A COOLER

Dry Cured Calabrian Pork Tenderloin – 2 Guys & A Cooler image

A delicious dry cured meat with a smoky kick

Provided by Eric

Categories Charcuterie

Total Time 50460 minutes

Prep Time 60 minutes

Yield 500

Number Of Ingredients 12

Ingredients

500 g pork tenderloin
collagen sheet (this is the wrap you'll be using if you have a drying chamber)
dry aging sheet (this is the wrap you'll be using if you plan on drying this in your home refrigerator)
12.5 g Kosher Salt
1.25 g Insta Cure #2
2.5 g black pepper
3.75 g sugar
1 g dried rosemary
3.75 g minced garlic
2 each juniper berries (crushed)
white wine (or sambuca)
Calabrian Pepper Powder (enough to coat the entire muscle)

Steps:

Trim your pork tenderloin and remove any silver skin.
Weigh your tenderloin and type the weight in the box above. The box reads, "How much do you want to make?"
Combine all of the "cure" ingredients and rub them onto your meat. Be sure to include 100% of all the cure spices. You don't want to leave any spices behind. Place the meat (and any spices that are left in the tray) in a bag and vacuum seal it (or a zip lock bag and remove as much air as possible).
Once your meat has been vac sealed place it in your refrigerator for 6 days. Be sure to turn and massage the meat daily.
After 6 days your meat has been cured and you can remove it from the fridge. Wash off any excess seasonings, liquid, and blot dry with a paper towel. Sprinkle the meat with a little white wine or sambuca then coat the tenderloin with Calabrian chili pepper powder.
Place the cured/Calabrian pepper coated tenderloin onto a collagen sheet and wrap. Secure with elastic netting or butchers twine. Weigh the meat and record the weight. Finally prick with a sausage pricker.
Hang in a drying chamber that has a controlled temperature of 55F and a humidity of 80% till 35% of the weight has been lost.
If you plan on drying this in your home refrigerator
Storage instructions

SALAMI RECIPES - HOW TO MAKE SALAMI | HANK SHAW

Beef fat and lamb fat can get chalky and overly dense in salami, while duck and goose fat is too unsaturated to make good salami. Before you start doing real dry cured salami at home, I highly recommend you buy and read one of the books listed below.
From honest-food.net

See details

ITALIAN DRY SALAMI - COLUMBUS® CRAFT MEATS

A San Francisco Original. COLUMBUS® Italian Dry Salami has made San Francisco—its city of birth—the salame capital of the U.S. We’ve been making ours since 1917, when our founders adapted a recipe for Milano style Salame.
From columbuscraftmeats.com

See details

SAUSAGE RECIPES AND FORMULATIONS - 50WEBS

Nov 08, 2020 · Salami - Genoa Style: A large diameter, pure pork dry cured salami, lightly spiced so as not to mask any of the sweet pork flavor. Salami - German American Style: A smoked salami in the tradition of German immigrants to America. Salami - Hot: A dry cured salami …
From lpoli.50webs.com

See details

THE 10 BEST SALAMI TO BUY - JANUARY 2022 EDITION

Dec 24, 2018 · The PICK Winter Salami is a smoked and dry cured salami made from excellent, premium quality, natural ingredients with classic seasoning. The up-to-date production technology creates a perfect, unbeatable combination for decades with the …
From wekompare.com

See details

SALAMI - COLUMBUS® CRAFT MEATS

Salami. Cacciatore Salami. Calabrese Salami. Crespone Salami. Felino Salami. Finocchiona Salami. Genoa Salami. Hot Sopressata Salami. Italian Dry Salami. Peppered Salame. Rosette De Lyon Salami. Salame Secchi Fiore. Sopressata Salami. What is Charcuterie? Charcuterie 101; Charcuterie Recipes …
From columbuscraftmeats.com

See details

FIORUCCI | PRODUCTS

The peppery Sopressata, silky Prosciutto, and robust Italian Dry Salami are all made from select cuts of pork that are cured, aged, and seasoned using treasured Italian family recipes. Fiorucci …
From fioruccifoods.com

See details

HOMEMADE ITALIAN SOPPRESSATA RECIPE - THE SPRUCE EATS

Apr 01, 2021 · In Basilicata, for instance, where soppressata is a dry-cured salami, butchers use only the best cuts of pork. In Tuscany, on the other hand, soppressata is a large, uncured sausage: the unusable parts of the pig are cooked down into a flavorful …
From thespruceeats.com

See details

CURING SALTS & BRINES | SMOKED & CURED

Which Curing Salt Do I Use?: Cure #1 6.25% - this is the industry standard in curing salts. Use it for any meats you are curing for longer than a few days (eg. Bacon, Ham, Corned Beef). Cure #1 2% - this is a special mix offered by Misty Gully specifically designed for …
From smokedandcured.com.au

See details

SEARCH RESULTS ON 'DELI SALAMI' | HANNAFORD

Featured Recipes Browse All Recipes. Citrus Poppy Seed Muffins. Vegetarian Buffalo Dip ... Busseto Original Dry Salami Nuggets. $6.99. $13.98/Per pound. Add To List Added to List. each. 7 Oz. Busseto Gentile Salami. ... Brooklyn Cured Uncured Pork Salami Rye …
From hannaford.com

See details

HOW TO DRY CURE MEAT AT HOME - MELISSA K. NORRIS

May 17, 2016 · Resources for Dry Curing Meat at Home. Kitchen Scale– digital kitchen scale weighingup to 18 pounds at a time to make sure you can accurately tell when 30% moisture loss has occured.. Salt This is a pink Himalayan sea salt with no additives. Curing Salt– for use in ground up cured …
From melissaknorris.com

See details

THE UNEXPECTED TRUTH ABOUT WHAT IS SALAMI MADE OF - NONNA BOX

Apr 23, 2017 · Exactly—cured salami is a process similar to aging cheese. Salami goes through three main stages: preparation, fermentation and drying. The first stage involves basically collecting all the required ingredients, just as we mentioned them when discussing about what is salami …
From nonnabox.com

See details

THE 10 BEST SALAMI TO BUY - JANUARY 2022 EDITION - WE KOMPARE

See details

GENOA SALAMI VS HARD SALAMI: THE DIFFERENCE BETWEEN CURED ...

This salami is pretty dry, stiff, and somewhat “hard,” giving it the name. By contrast, other salamis (including Genoa salami) are a bit moister and greasier. That gives us a couple of big differences to start with: Genoa salami is greasy, while hard salami is dry. Genoa salami …
From onthegas.org

See details

WHICH SALT FOR MEAT CURING? QUICK & DRY ... - EAT CURED MEAT

Dry-cured meat are generally not fermented (unless its dry-cured salami, where fermentation is used to change the acidity before drying, not a must – but a more consistent way to make salami). Meat Curing uses the salt which enter s the meat and helps pr event …
From eatcuredmeat.com

See details

SALAMI - COLUMBUS® CRAFT MEATS

See details

FIORUCCI | PRODUCTS

See details

HOW TO MAKE SALAMI - WURST CIRCLE

Feb 21, 2021 · As a cured sausage, salami is one of the most demanding types of sausage to make yourself. It has a special consistency, a spicy smell and a distinctive aroma. Salami production is very challenging because you need a certain ambient temperature and …
From wurstcircle.com

See details

A GUIDE TO ITALIAN SALAMI, CHARCUTERIE ... - THE SPRUCE EATS

Oct 03, 2019 · Salami . It's a large (3-4 inches across) sausage made with ground pork and cubes of fat, seasoned with garlic, salt, and spices, and stuffed into the pig's large intestine. It's smaller cousin is salamino, with a similar filling (the fat may be ground somewhat …
From thespruceeats.com

See details

HOW TO MAKE SPANISH CHORIZO: DRY CURED AND FRESH VARIETIES

Mar 17, 2017 · The difference between a fresh chorizo and a dry cured chorizo is, well, the dry curing process. While that sounds obvious to most, not everybody knows what that really means. It may sound like some long, complicated process, but it’s really as easy as hanging the chorizo to dry …
From thethingswellmake.com

See details

SAUSAGE MAKING - WIKIPEDIA

Making dry sausages involves curing salts, which contain sodium nitrite and sodium nitrate. Nitrites are used for all types of sausages and are the most common. Nitrates are used only in the preparation of the cured dry style of sausages. Over a period of …
From en.m.wikipedia.org

See details

CURING SALTS & BRINES | SMOKED & CURED

See details

SHOP BRITISH CHARCUTERIE & CURED MEATS - THE REAL CURE LTD

Shop award-winning British charcuterie online including salami, chorizo, coppa, hampers, gifts and charcuterie courses.
From therealcure.co.uk

See details

TYPES OF SALAMI – COMPLETE LIST AND GUIDE 2022 - NORTHERN ...

Salami is a general term that refers to a group of cold cuts and cured meats, traditionally made with pork meat and pork fat. Different curing processes for meat preservation have been widely practiced in different regions in Italy where they call it salame.. They call it …
From northernnester.com

See details

TASTE OF ARTISAN - CRAFT FOODS AND DRINKS FOR ALL

Dry Cured Sausage and Meat (17) Fresh Sausage (5) Rotisserie Recipes (3) Smoked Sausage and Meat (32) Sous Vide (3) Vegetable Charcuterie (3) Cheese (2) Basic Cheese (2) Confectionery (18) Chocolate Confections (3) Confectionery Guides (1) Flour …
From tasteofartisan.com

See details

CLASSIC SAUCISSON SEC (FRENCH CURED SAUSAGE) RECIPE

Nov 23, 2021 · As with all cured meats, though, some specialized ingredients are involved, like dextrose, curing salt (also known as Insta Cure or Prague powder), and casings. Curing salt contains sodium nitrite and sodium nitrate , which stave off the …
From thespruceeats.com

See details

SALAME TOSCANO (TUSCAN SALAMI) - TASTE OF ARTISAN

May 14, 2020 · To make this salami, I am using Berkshire / Gloucestershire Old Spot pork that I purchased from Murray’s Farm. The meat comes from a mature pig and has a dark red color; it should make great salami. The best artisan salami in Italy is made …
From tasteofartisan.com

See details

MALINCHO.COM- IMPORTED EUROPEAN FOODS

Dry Cured; Dry Cooked Salami; ... Traditional Bulgarian Lukanka made from premium pork and beef meat and original spices according to authentic national recipes. Lukanka Smyadovska Tandem 1.27 lbs. ... Babek is a dry cured sausage made of minced and chilled pork …
From malincho.com

See details

14 MOST POPULAR CURED MEATS IN ITALY AND WHERE TO FIND ...

It is also dry-cured, very thinly sliced, and commonly served as an appetizer or snack. As you travel to the region of Calabria, you will discover Capicola salami made from Large White and Landrace pigs farmed in the region's ideal climate and cured in the high …
From zicasso.com

See details

VEGAN PEPPERONI | MINIMALIST BAKER RECIPES

Jul 30, 2016 · The product is fermented/cured using the acid from the wine & the salt, same way you would make conventional salami so i guess it is critical it be thoroughly mixed together which might be difficult if tofu is store bought.
From minimalistbaker.com

See details

HOMEMADE SPANISH CHORIZO SAUSAGE RECIPE

How it's made and sold: Spanish chorizo is a dried and cured sausage in a casing. It can be usually found with other ready-to-eat cured meat products like salami. These chorizos can be smoked or unsmoked, and may be sweet or spicy. You'll usually find Spanish chorizos with the other cured and smoked sausages like salami.
From barbecue-smoker-recipes.com

See details

PREMIXED DRY SEASONING BLENDS FOR HOMEMADE SAUSAGE

Premixed Sausage Seasonings. For whatever taste you crave, the Sausage Maker carries over 75 varieties of dry seasoning for homemade sausage. Made from both classic and innovative ingredients, we create our unique sausage flavorings in small batches right here …
From sausagemaker.com

See details