SALAMINI SAUSAGE RECIPE RECIPES

Steps:

• Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes.
• Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
• rehydrate and clean your casings
• Grind your very chilled meat mixture on a 6mm plate
• Add all of the salt, cure, spices, dry milk, ice water, and roasted garlic to your mince and mix till it becomes very sticky and tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
• Stuff your mince meat into the casings, link, and prick out any air pockets and let your sausage rest in the refrigerator overnight.
• Smoking Schedule

Steps:

• Grind chilled pork (35F-37F) and half the fat through the 6mm plate and grind the rest of the chilled fat through the 10mm plate. (This will give you nice fat marbling)
• 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 culture together till the mince is tacky and looks like it's fuzzy. You mince meat will be very sticky
• Stuff your mince tightly into a 76 mm 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 prepared mold 600 solution (if you are using this)
• Ferment your salami at 65F with 85-90% humidity for 48-72 hours (these parameters are for this culture, other culture require different parameters). Place heavy weights on your sopressata during this step to achieve that "pressed" look
• Test the pH at 48 hours to see where you are at. You are aiming for a ph between 5.0 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.