Had room inda chamber since I pulled the strolghino and the ciauscolo salami so time to make more Salami from all the meat I got off that pig!! I pulled out a 3.5kg. bag of lean meat, shoulder and loin plus some trim.... also pulled out a 1.5kg. bag of heritage pork fat trimmed off pork skin from my butcher, saved from my last run of boudin. I had 280mL of pepper paste left which I froze from when I made the calabrian fresh Italian sausage....PERFECT! Got that thawing in my ice chest last night and I moved it to my beer fridge around 2pm today. It was almost thawed...still had some ice in the middle but could pull the meat chunks apart. Got everything set up, did a once over on the meat and trimmed very little connective tissue I missed...
Once cold in the freezer, I put the fat thru the 8mm plate, lean through the 10mm plate. Mixed in the salt, seasoning, garlic infused wine and then I checked the pH...5.73.
Then I put the meat back in the freezer and did some math for the dextrose. I did not need to add very much since the bulk of the sugars come from the pepper paste, and the ground pepper powder. I came up with pH drop of 0.565 just from the sugars in the peppers. That would put me @ 5.175 without adding any dextrose or sucrose. I added wine, and it will contribute some fermentable sugars. So I settled on 1/2 a gram of dextrose per kg. of meat. The pH should end up somewhere around 5 once fermentation is complete.
Mixed in the added dextrose, starter culture, and the pepper paste..
Final mix...
And then it is time to stuff. I used (4) 60-65mm casings. This time I remembered not to over stuff them because they will be pressed...so no blowouts this time.
Notice the inverted beef middles with the fat on the outside to keep it from fusing to the salami as it dries.
Got them stuffed, strings tied, pricked and weighed. put them in the press between damp towels and applied light pressure for fermenting. I'll tighten the screws down tomorrow. I want to keep moisture in the salami for good fermentation before I press them down fully.
Once cold in the freezer, I put the fat thru the 8mm plate, lean through the 10mm plate. Mixed in the salt, seasoning, garlic infused wine and then I checked the pH...5.73.
Then I put the meat back in the freezer and did some math for the dextrose. I did not need to add very much since the bulk of the sugars come from the pepper paste, and the ground pepper powder. I came up with pH drop of 0.565 just from the sugars in the peppers. That would put me @ 5.175 without adding any dextrose or sucrose. I added wine, and it will contribute some fermentable sugars. So I settled on 1/2 a gram of dextrose per kg. of meat. The pH should end up somewhere around 5 once fermentation is complete.
Mixed in the added dextrose, starter culture, and the pepper paste..
Final mix...
And then it is time to stuff. I used (4) 60-65mm casings. This time I remembered not to over stuff them because they will be pressed...so no blowouts this time.
Notice the inverted beef middles with the fat on the outside to keep it from fusing to the salami as it dries.
Got them stuffed, strings tied, pricked and weighed. put them in the press between damp towels and applied light pressure for fermenting. I'll tighten the screws down tomorrow. I want to keep moisture in the salami for good fermentation before I press them down fully.
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