ITALIAN GENOA SALAMI RECIPES

Steps:

• Grind chilled pork and fat through the 10mm plate and grind chilled beef through the 3mm plate. Let chill before mixing. You want the temp of the meat to be around or below 35F.
• 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 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 12-24 hours (these parameters are for this culture, other culture require different parameters).
• Test the pH at 18 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 38%-40% weight loss.

Steps:

• In a small pot place 1/4 cup whole peeled garlic cloves. Cover with extra virgin olive oil and cook on low heat until garlic becomes soft and cooked through. Set aside to cool, retain olive oil.
• Bring a pot of lightly salted water to boil and cook orecchiette pasta until al dente. Reserve approximately 1/4 cup of the pasta water to add to the end of step 3. Drain pasta and cool in cold water, then set aside.
• In a large saute pan, heat garlic oil from roasted garlic. Add Margherita® Genoa salami and brown slightly. Add peppers, spinach, roasted garlic, and half of the toasted pine nuts and continue to cook until spinach is wilted. Add cooked pasta and reserved pasta water, fresh basil and toss, continue to saute until pasta is hot and ready to serve.
• Place pasta on plates or serving bowl, sprinkle with grated Romano cheese, black pepper and top with remaining pine nuts.