HOW TO MAKE HARD SALAMI AT HOME RECIPES

Steps:

• Grind chilled pork, beef, and fat through the 10mm plate. Let chill before mixing. You want the temp of the meat to be around 30f -32f.
• Prepare all the seasonings and prepare the starter culture and set to the side. You starter culture needs about 30 minutes to "wake-up" before use.
• Mix the meat, seasonings, and re-hydrated culture together. You mince 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 to ensure that it doesn't come open. Weigh your salami and record the weight
• Prick your salami to get rid of any air pockets and brush your salami with The mold 600 (if you are using this)
• Ferment your salami at 75F with 90% humidity for 12-18 hours (these parameters are for this culture, other culture require different parameters).
• 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 at. 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.

Steps:

• Add ground beef, garlic powder, liquid smoke and mustard seeds in a bowl. Also, add curing salt, red flakes, and black pepper to it. Mix them properly.
• Roll the mixture into a log and wrap it tightly with aluminium foil. Keep it in the refrigerator for about 24 hours.
• At 325oF, preheat the oven and place the rolls in a broiler pan. Fill the pan with water to keep the salami moist.
• Bake the roll for an hour and a half in the preheated oven. Now, unwrap the salami but make sure to cool the rolls properly.
• Cut the roll into the slices and serve it with cheese or some sauce.