BASIC SALAMI RECIPE! (Dry Cured in Wine Fridge) // Matt The Butcher

Salami Medi is a basic salami recipe and is my take on a Mediterranean salami , its got a ton of flavor with minimal spices added. Most notably Long black pepper is mixed in to add a fruity musky, spicy flavor that is unlike any single spice. This spice originated in India but was heavily traded in the Mediterranean area during the Roman Empire. Apparently it was the original black pepper before the common black pepper corns hit the spice trade. In addition I added lemon zest and oregano to create the herbaceous and citrusy zing common of the south Europe region. Enjoy!

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RECIPE:
Pork shoulder 100% 2000g

Salt 2.55% 51g
Lemon Zest 0.3% 6g
Long Black pepper Ground 0.4% 8g
Oregano 0.3% 6g
Pink salt #2 0.25% 5g
Dextrose 0.3% 6g
Bacteria BLC-007 0.022% .44g
Distilled Water 1.5% 34g
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If this is one of your first encounters with fermenting meats, I highly recommend thoroughly reading Good Manufacturing Practices fermented and dried meats linked below.

Good Manufacturing Practices for fermented and dried meats: https://meathaccp.wisc.edu/Model_Haccp_Plans/assets/GMP%20Dry%20Sausage.pdf

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I’m not an affiliate of the companies linked below, But I’m definitely an advocate!
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Craft Butchers Pantry:
-Salami casing: https://butcherspantry.com/product/
-Bacteria culture: https://butcherspantry.com/product/bactoferm-b-lc-007/
-Dextrose sugar: https://butcherspantry.com/product/dextrose/

PH meter: https://milwaukeeinstruments.com/?gclid=CjwKCAiAgJWABhArEiwAmNVTB2My6MLmlHGC85wdmWj3XbMpL1UTNJAsKm27YE6z3gQ5DDv4pa3O5BoCOmIQAvD_BwE

* * * NEW!! MATT THE BUTCHER MERCH!!!* * * : https://teespring.com/stores/matt-the-butcher-merch

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