Welcome back and in this video we make Italian Genoa Salami. We will cover step by step instructions so that you can feel more confidant in making this product.
I know that making salami can be overwhelming, but think about making salami as a process. All salami is made the exact same way with only a few differences. So once you make salami the first time you will have an idea of the different processes. Be sure to watch the video to see the different processes.
We invite you to check out our new Amazon storefront. Here we’ve listed the things we use in our kitchen and in our videos. If you have any questions about what you see feel free to reach out. Also, if you are looking for really cool gift ideas be sure to check out the store as we have all sorts of things for men and women.
Our Store Front:
Be sure to check out The Sausage Maker for salami/sausage making projects they carry everything you will need for not only charcuterie but all sorts of other cool projects. Check them out here:
If you are a subscriber to this channel The Sausage Maker has extended a coupon code to use. If you are not a subscriber don’t worry just click that subscribe button and click that notification bell and you are good to go.
Here is the Coupon Code from the Sausage Maker: 2GUYS219
This code is a no limit code and will be applied to everything off the shopping cart price!! Thank you, Sausage Maker!
The best thermometer I have used to date
• Thermapen Mk4 –
• Smoke –
• ThermoPop –
Amazon Affiliate Links:
Iodophor Sanitizer
InkBird Controllers temp & Humidity
This recipe is an adaptation to the original found here:
Recipe:
Lean Pork 40%
Lean Beef 40%
Backfat 20%
Salt 2.50%
Cure #2 .25%
Dextrose .2%
Sugar .2%
White Pepper .2%
Garlic Powder .1%
Starter Culture TSP-X 1/2 tsp per 10 pounds of meat
Whole Peppercorn .6%
MOLD-600 ….1/2 tsp mixed in 1/2 cup of water
or for 5 pounds of Salami (everything in grams)
Lean Pork 908g
Lean Beef 908g
Backfat 454g
Salt 56.75g
Cure #2 5.68
Dextrose 4.54g
Sugar 4.54g
White Pepper 4.54g
Garlic Powder 2.27g
Starter Culture TSP-X 1/4 tsp 5 tsp diluted in 1/4 cup of water (let hydrate for 30 minutes)
Whole Peppercorn 13.62g
MOLD-600 1/2 tsp mixed in 1/2 cup of water
Grind chilled pork and fat through the 10mm plate and grind chilled beef through the 3mm plate. Let chill before mixing (you want the temp of the meat to be around 35F.
Prepare the seasonings and set aside.
Prepare the starter culture and set aside. Mix 1/4 cup of distilled water for every 5 pounds of meat. Add your starter culture. Let hydrate for 30 minutes.
Prepare the Mold (if you are using this) and set aside. You only need 1/4 teaspoon in 1/2 cup of luke warm water. I add a pinch of dextrose but not necessary.
Mix the meat, seasonings, and culture together till the mince is tacky and looks like it’s fuzzy.
Stuff your mince into a salami casing making sure there are no air pockets and the mince is really packed in there tight. Tie the end well to ensure that it doesn’t come out then weigh your salami. Record your weight.
Prick your salami and brush your salami with The mold 600 (if you are using this)
Ferment your salami at 68F with 86% humidity for 30 – 48 hours (these parameters are for this culture, other culture require different parameters).
Test the pH at 30 hours to see where you are at. You are aiming for a ph between 5.0 and 5.3. You do not want the pH to drop below 5.0 otherwise you will lose the benefit of some of the bacteria. It will still be good albeit a bit “tangy”.
Once you have reached your target pH place your salami in your drying chamber at 55F with 80% Humidity. Let it dry in this chamber for 2-3 months.
Stay tuned for the reveal of this product when it is finished and if you are new please subscribe and click that notification bell.
See you in the next video..
Eric