I am using the recipe from Olympic Provisions for this classic Sicilian Salami. I made this for the first time back in Jan. 2021. It was a big hit on the board and I have been wanting to make it again. Caught a pork butt sale so here we go! I also picked up a 4# chunk of loin and 2.5# of tenderloins. Ended up with 6.25Kg. of lean for the salami.
I went shopping for the pistachios and fresh lemons. Stopped by the butcher shop and bought 3kg. of Berkshire pork back fat for the salami. All the trim and fat from the commodity pork will be used in smoke sausages.
Spices, Salt, cure #2, lemon zest in white wine, and pistachios ready to go...along with mold 600 I mixed up last night. I wait to mix up the starter culture right before grinding. I am using SM-194 culture.
I ground the lean through a 12mm plate...
then took 20% of that and mixed it in with the cubed back fat.
Ran that through an 8mm plate. the meat helps to keep the fat separated and gives the auger more grab to force the fat through the grinder plate without the fat slipping to preserve the fat integrity.
I mixed in the wine, lemon zest and the SM-194 culture then checked the pH. It was in the 5.9 range. Then I did some figuring for the amount of dextrose and sucrose I needed for fermentation. From experience, I know that the lemon zest will continue to release citric acid over time. And since I am stuffing into 60-65mm casings which will usually allow a little lower acid drop during fermentation, I settled on 1.875g. sugars/kg. mince. Weighed that out and mixed it in with the spices, salt and cure #2. Added that to the meat along with the pistachios. Then it was mixed very well for protein extraction.
Next was stuffing... ended up with 5 salami 1600-1800g. each; 22" long. Into the ferment can to warm up for a few hours, then I will transfer to the accelerated drying chamber for 5-7 days. Will check the pH in 24 hours...when it drops below 5.2 I will transfer.
I went shopping for the pistachios and fresh lemons. Stopped by the butcher shop and bought 3kg. of Berkshire pork back fat for the salami. All the trim and fat from the commodity pork will be used in smoke sausages.
Spices, Salt, cure #2, lemon zest in white wine, and pistachios ready to go...along with mold 600 I mixed up last night. I wait to mix up the starter culture right before grinding. I am using SM-194 culture.
I ground the lean through a 12mm plate...
then took 20% of that and mixed it in with the cubed back fat.
Ran that through an 8mm plate. the meat helps to keep the fat separated and gives the auger more grab to force the fat through the grinder plate without the fat slipping to preserve the fat integrity.
I mixed in the wine, lemon zest and the SM-194 culture then checked the pH. It was in the 5.9 range. Then I did some figuring for the amount of dextrose and sucrose I needed for fermentation. From experience, I know that the lemon zest will continue to release citric acid over time. And since I am stuffing into 60-65mm casings which will usually allow a little lower acid drop during fermentation, I settled on 1.875g. sugars/kg. mince. Weighed that out and mixed it in with the spices, salt and cure #2. Added that to the meat along with the pistachios. Then it was mixed very well for protein extraction.
Next was stuffing... ended up with 5 salami 1600-1800g. each; 22" long. Into the ferment can to warm up for a few hours, then I will transfer to the accelerated drying chamber for 5-7 days. Will check the pH in 24 hours...when it drops below 5.2 I will transfer.
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