Today I am making Delicious Salami, The pork we will be using is from the two pigs we raised this fall. My husband and I did our own butchering and this meat I will be using is from the pork bellies we soaked in our homemade brine and then smoked in the homemade pig roaster/ smoker. I briefly show the process i personally use when making artisanal salami. This salami will take roughly 12 weeks or 3 months to make. This is the basic recipe i used.
-salami casings
-5 pounds pork belly. Or you can use 4 pounds pork shoulder along with 1 pound pork fat back.
-1/3 cup red wine
-1/4 cup water
-1 teaspoon curing salt (cure number 2)
-3 tablespoon sea salt
-3 teaspoon sugar or honey
-1 tablespoon italian seasoning
-1 tablespoon paprika
-1 tablespoon black cracked pepper
-1/2 teaspoon garlic powder
-1/2 teaspoon onion powder
-1 teaspoon cayenne
-1/2 teaspoon corriander
-1/4 teaspoon all spice
If you want smoked salami cold smoke your pork or salami after it is in its casings for an hour. We smoked ours using tag alder.
Directions : Cut pork and fat into pieces and run through a meat grinder using the 3/16 plate.
-mix wine with water and add in all salts, sugar and spices.
-pour wine mixture over ground pork and mix with hands 2 minutes.
-put seasoned meat into sausage press and fill casings. I used 2 and a half by 12 inch artificial casings. Each individual casing holds about 1 pound of meat.
-hang salamis in a meat chamber at room temperature with a humidity level of 80 to 90 percent for 2 weeks.
-3 week to 12 week drop the temp to 50 to 60 degrees and keep the humidity at 65 to 75 percent.
Points to note.
-if you see white chalky mold growing on your meat that is a good thing. You want to get a white chalky mold to develop on your meat as it cures.
-whole process takes roughly 12 weeks.
-make sure you keep casings moist while in the curing chamber.