Preserving salami in paraffin is a very old technique for preserving salami and other matured sausages. Paraffin or beeswax can be used, the important thing is that the material used can be melted and applied to the finished sausage, so that, when it dries, it forms a perfect seal on the outside of the salami, protecting it from excessive moisture loss. and against contamination. It is similar to a vacuum, but with the added benefit of also protecting against light, which is one of the inducers of oxidation (rancidity).
It is possible to use this technique on any salami that has undergone a long maturation process, that is, that has lost a good amount of water, such as, for example, a salami that has lost 45% of its weight during maturation. Shorter maturations, with smaller losses, result in products that still contain a lot of water, and are consequently more unstable and susceptible to the proliferation of pathogens. To maximize the efficiency of this preservation process, I recommend that the salami is well matured, with a loss of at least 45% in weight.
Any salami recipe can be used, below is the one we used.
Ingredients
1kg Pork shank with fat
20g Salt
4g Black pepper
4g Smoked paprika
3g ground coriander seed
3g Curing salt 2 (6% of nitrite, 3% of nitrate and 93,75% of salt)
3g Antioxidant (with erythorbate)
100ml Cognac
Salami preparation
Prepare a long, cylindrical container, which can be a pipe or stacked cans, to place the melted paraffin and dip the salami, so that you can submerge all the salami in the paraffin. For this recipe I used 3 cans of condensed milk stacked.
Melt the paraffin at 80ºC, place it in the container and dip the salami until it is completely covered. Repeat the operation until there is a good layer of paraffin stuck to the outside of the salami. You can dip more or less times depending on the thickness of the desired outer layer.
Good morning, before submerging the salami in paraffin, do you have to remove the casing?
No, keep the guts.
Thank you for sharing your knowledge. La Charcuteria is a vice. I'm from Uruguay bordering Brazil. When I can buy blood in octopus in Montevideo, why isn't there? I'll send you a video.
Hello Adan, thanks. I would like to make a recipe with blood in octopus. Morcilla, but I can't find it there.