Calabrese Style Dry Cured Salami Recipe - Glen And Friends Cooking - How To Make Salami At Home

Calabrese Style Dry Cured Salami Recipe - Glen And Friends Cooking - How to make salami at home

Glen is learning how to make salami, how to make charcuterie at home. Making salami at home can be challenging at first - and we've found that the learning curve to home made salami recipes can be steep. But we've also found that when we get it right homemade salami is very rewarding. Home Cured Salami, all home cured meats or dry cured salami recipes can seem daunting because you are leaving the meat out without refrigeration - but if you take the safety precautions and follow a few simple steps cured meat recipes and homemade salumi are well worth it.


Ingredients:
1675g pork butt / fat 60/40
28.475g salt (1.7% of the weight of the meat)
4.188g Cure #2 (0.25% of the weight of the meat)
8.375g dextrose (0.5% of the weight of the meat)
8.375g red pepper flakes (0.5% of the weight of the meat)
2.513g white pepper (0.15% of the weight of the meat)
1.675g anise seed (0.1% of the weight of the meat)
0.168g starter culture (0.01% of the weight of the meat)
92.125 mL sweet vermouth (5.5% of the weight of the meat)
2 beef middles
**Starter culture amount varies according to what starter culture you use.
**Mold culture amount varies according to what mold culture you use.

Method:
Mix starter culture in distilled water and let rehydrate for 30 minutes
Grind chilled meat and fat with a 6mm plate.
Mix the meat and spices in a stand mixer adding the wine as you go.
Add in the dissolved starter culture and mix until sticky.
Stuff into beef middles, saving a small amount of stuffing to test pH.
Prick any spots where you see air bubbles, brush with mold 600, and record your salami weight.
Ferment for 12- 24 hours at 75F-85F in 80%-90% humidity until the pH of the sausage reads between 4.9-5.2. After you reach your target pH, brush with dissolved mold culture and place in a drying chamber.
The conditions need to be around 55ºF and 80% humidity until desired weight is reached.
I target 30-35% weight loss to be sure that the salami is finished and safe to eat.

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0:00 How to make Calabrese Sausage
0:30 How to grind meat for sausage making
1:00 rehydrating the Sausage making starter culture
3:20 Calabrese sausage spice mix ingredients
5:39 How to prepare dry cure salami casings
7:00 How to stuff salami in casings
9:27 How to ferment dry cured salami
11:00 How to test pH of fermented dry cured salami
12:59 Hanging salami in the Dry Ager to cure
14:02 Tasting dry cured Home made Calabrese salami