Updated: 5 days ago
This salami is unique and delicious, and would go great on any charcuterie board.
Meat ratio: Pork Shoulder Boneless 100%
Based off the weight of the total meat ratio.
Kosher Salt 2.55%
Curing Salt #2 0.25%
Dextrose Sugar 0.3%
Bacteria Culture Blc-007 0.015%
Distilled Water 0.30%
Merquin Spice Mix 0.8%
Panela Sugar 0.5%
Smoked Paprika 0.2%
Dehydrated Milk Powder 1%
Take the freshly ground meat and place it in a bowl with kosher salt, cure salt #2, dextrose, and bacteria culture BLC-007 (Bloomed in the distilled water 30 min prior to stuffing). Mix thoroughly until a bind starts to form.
Place all other ingredients in with the meat mix and mix together. (Tip: Add a little water to the mix if you need to loosen up the bind. This will help all the ingredients mix well enough and makes stuffing it into the casing easier.)
Place the mix into the sausage stuffer and stuff into 29-32mm all natural hog casing.
Ferment on a tray covered or in a brine bag until ph hits 5.3 or below within 48 hrs.
Hang at 50°F and 75% RH (humidity) for 35 days or until 40% weight loss is met from the initial green weight.
Vacuum seal and place into refrigerator and consume within 6 months.