Strolghino Salami is made with the trimmings of the ham after boning out and trimming for culatello and fiocco. It is simply seasoned with salt and pepper, the same as the culatello and is said to fore tell what the final culatello will taste like.
Cajuneric made a youtube about this salami:
I had 1600g. of lean ham trimmings so I added 400g. of back fat for 2Kg. of strolghino salami. Ground the fat and lean through 6mm plate.
I mixed the salt, cure #1, white pepper, dextrose, and the wine into the meat for protein extraction.
Then added the culture, mixed in good.
Stuffed into 32-35mm hog casing,
Fermented @78*F for 27 hours to pH of 5.04. Then hung in kitchen for about an hour 69*F, 50%RH to dry the casings slightly before placing into curing chamber...will dry to 30% weight loss. They will be done in about 14-21 days.
Cajuneric made a youtube about this salami:
I had 1600g. of lean ham trimmings so I added 400g. of back fat for 2Kg. of strolghino salami. Ground the fat and lean through 6mm plate.
I mixed the salt, cure #1, white pepper, dextrose, and the wine into the meat for protein extraction.
Then added the culture, mixed in good.
Stuffed into 32-35mm hog casing,
Fermented @78*F for 27 hours to pH of 5.04. Then hung in kitchen for about an hour 69*F, 50%RH to dry the casings slightly before placing into curing chamber...will dry to 30% weight loss. They will be done in about 14-21 days.
Last edited: