This salami is one of the few Italian salamis that is cold smoked. It is one of the the salami that inspired American pepperoni. Traditionally made using beef rounds casing, the salami is in loops. No trussing other than a few loops to help hold the hanging string. This salami is dried to about 40%.
After Trimming and cutting the lean and fat, I checked the pH of the meat. I assumed it would be around pH5.7 but it came in at pH5.92. I used this to calculate the amount of dextrose I need.
Lean through 6mm plate
Seasonings and wine..
Salt, cure#2, Seasonings, wine, and starter culture mixed in with the lean for protein extraction...
Fat mixed in..
Stuffed and in the fermentation can..
After Trimming and cutting the lean and fat, I checked the pH of the meat. I assumed it would be around pH5.7 but it came in at pH5.92. I used this to calculate the amount of dextrose I need.
Lean through 6mm plate
Seasonings and wine..
Salt, cure#2, Seasonings, wine, and starter culture mixed in with the lean for protein extraction...
Fat mixed in..
Stuffed and in the fermentation can..
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