SALAMI PLATE RECIPES

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HOW TO MAKE A SMOKED SALAMI – 2 GUYS & A COOLER



How to make a Smoked Salami – 2 Guys & A Cooler image

A delicious classic salami with a touch of smoke

Provided by Eric

Categories     Charcuterie

Total Time 87300 minutes

Prep Time 60 minutes

Cook Time 840 minutes

Yield 2000

Number Of Ingredients 11

700 grams lean pork
700 grams lean beef
600 grams pork back fat
50 grams kosher salt
5 grams insta cure #2
4 grams dextrose
2 grams black pepper
4 grams garlic powder
40 grams nonfat dry milk powder (this is optional but really helps with the binding properties of your mince)
Flavor of Italy Starter Culture
mold-600

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.

HARD SALAMI - BIGOVEN.COM



Hard Salami - BigOven.com image

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Total Time 30 minutes

Prep Time 30 minutes

Yield 1

Number Of Ingredients 7

22 pounds lean meat
3 pounds pork fat
1 1/4 cups + 1 tablespoon salt
1 cup + 3 tablespoons dextrose
3 tablespoons ground white pepper
2 tablespoons cure
1 tablespoon garlic powder

Steps:

  • "Grind meat and fat through a 1/2-inch plate and mix all ingredients. Regrind through a 1/8-inch plate. Store the mixture in 6-inch deep trays for 7 days at 45 degrees Fahrenheit. Mix 6 minutes and stuff in fibrous or natural casings. Hold stuffed product for 35 days at 45 degrees Fahrenheit. Fully dried sausages lose 35% of their weight during the drying period which takes approximately 90 days. At the end of the 90-day drying period, hard salami can be smoked if desired. "

Nutrition Facts : Calories 12189 calories, FatContent 1342.11191275006 g, CarbohydrateContent 20.9274000424584 g, CholesterolContent 1374.3848811 mg, FiberContent 6.49080014592027 g, ProteinContent 3.65760000742069 g, SaturatedFatContent 609.638623569297 g, ServingSize 1 1 Recipe (11370g), SodiumContent 7419.49924950662 mg, SugarContent 14.4365998965381 g, TransFatContent 60.8652808170784 g

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