Fennel Dry Cured Salami - Finocchiona - Glen And Friends Cooking

Fennel Dry Cured Salami - Finocchiona - Glen And Friends Cooking
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. Today we're making Fennel Dry Cured Salami - Finocchiona.

Ingredients:
1500g pork butt 80% lean 20% fat
30g salt (2% the weight of the meat and fat)
3.75g cure #2 (0.25% the weight of the meat and fat)
6g dextrose (0.4% the weight of the meat and fat)
9.75g ground fennel (0.65% the weight of the meat and fat)
4.5g ground black pepper (0.3% the weight of the meat and fat)
10.5g garlic (0.7 the weight of the meat and fat)
15g non fat milk powder (1% the weight of the meat and fat)
82.5 mL red wine (5.5% the weight of the meat and fat)

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.

Sausage Stuffing and fermenting video: https://youtu.be/-ye2C9BCH30


#LeGourmetTV #GlenAndFriendsCooking #dryager





Glen & Friends Cooking,recipe,Finocchiona Dry-Cured Fennel Salami,fennel salami recipe,how to make finocchiona salami,how to dry cure salami,how to dry cure sausage at home,how to make italian salami,cured meat recipe,homemade hard salami recipe,salami recipe,salumi,how to cure meat,cured meats at home,homemade salami,charcuterie,cooking with glen,make salami at home,how to make salami at home,making salami at home