Handmade Salami Rapidly Maturing

salame

This is the basic formulation of a simple salami, embedded in a 50 gauge wrapper/casing. The seasonings can vary according to the desired flavor. The most common seasonings we recommend are black pepper, a little red wine, nutmeg, garlic and cloves.

Basic salami formulation

Ingredients

Pork – 70%
Pork fat – 30%
Dextrose, malto dextrin or common sugar: 0.5%
Salt – 2.8%
Curing salt (6% of nitrite, 3% of nitrate and 93,75% of salt) – 2.4g per kg of meat
Starter culture (lactic acid bacteria) – 15 grams for 100 kg of salami

Method of preparation

The basic procedure is to finely grind the meat at a low temperature. The fat can be chopped or ground, depending on the recipe. The condiments, seasonings, starter culture and additives are added and the dough is worked for a few minutes with your hands or mixer. Embed in 50-gauge natural or collagen casing/casing. Continue with maturation according to the table below. If you want more detailed instructions, read the post Salami Recipe.

Fermentation Process for 50 gauge casing/casing

Temperature Moisture Time
24C 92 % 24 hours
22C 90 % until the pH reaches 5.3
20C 88 % until the pH reaches 5.0
18C 85 % 24 hours
16C 85 % until you lose 15% to 20% of weight. The break at this point should be +- 2% per day
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Goodnight!
I left the salami hanging to dry, however, I didn't see that one part was touching the other, and in that part that remained wet, I saw that there were some larvae. I cleaned the salami with water and vinegar, however, I no longer know if it is suitable for consumption.

Good afternoon! We usually buy mixed artisanal salami, pork and beef. They are usually dry enough and ready to eat. However, the last time we were in this colonial place, where we purchased the product, I believe that, due to the constant rain, a few days ago, they needed to dry more, you can tell by the strong aroma, and because they are very soft. But it continues to rain a lot here in my region, so I would like your suggestion on how to make them dry out much more, without being outside? I thank you for your attention. Neuza Maria

Good afternoon.
When the salami is ready, can I dry it in the sun? Or leftovers at temperatures above 30 degrees? I don't have a smoker or refrigerator.

Hello, how are you?
I have a question, and I can't resolve it...
My salami is not losing weight at the rate it should... it is at the correct temperature and humidity, but it doesn't lose weight, it doesn't dry out, what could it be? What should I change?

Good night and health. I recently purchased, among other products, a quantity of natural, salted tripe. Everything delivered to satisfaction, excellent quality, nothing to complain about. but the casings that came are extremely thick, of a large caliber, almost like sausages, or even more. How can I order thinner casings, more suitable for normal sausages, on my next bill? I didn't see a place in the store to choose the caliber of them. Could you guide me about this?

Hello Eduardo, congratulations on the excellent post and thank you for sharing your knowledge with everyone. Question, can I leave the salami hanging at room temperature after the maturation time in the refrigerator, as I have seen displayed in stores?
Thanks.

Curiosity

Good morning, where did you get the image of the artisanal salami used?
I would like to use it but I don't want to have problems with image rights/copyrights!

GOOD MORNING, IT IS MANDATORY TO USE THE STARTER CULTURE IN THE RECIPE, IS THERE ANY OTHER ALTERNATIVE?

I've always enjoyed a good salami, I think the ones in the markets are expensive because they're very salty, I loved this tip on how to make salami, you can use it with smoked wood from a country stove or not, just like sausage. or I have to leave it in the fridge for a long time for it to mature. I want to make this salami I love it.

Goodnight! Can you recommend a precision scale to me? I'm just starting out in the field and I really enjoyed your tips. Thanks in advance.

Good luck, I've been making smoked and sausages for almost a year now, so I believe I can tell you. There is a scale that is sold in farms, appliance stores, etc. that costs on average R$30.00. It's available on the free market too, it should be between R$20.00 and R$30.00. It is excellent!

Hello Master!
I would like to know the role of powdered milk in your recipes so I can understand why you don't use it in this salami recipe.
Hug.

Man, I've been diligently reading your recipes and tips on making sausages and it's increasingly awakening my curiosity and desire to make them at home for my own use and who knows, if things work out, I'll sell them to friends or at fairs, I'm even thinking about it. the construction of a handmade bagging machine to stuff the sausages... I've worked in butchers, I have some experience in the production of sausages, but in an industrial way. I'm looking for a more natural way of manufacturing and I'm finding the answers here.... Thank you for this beautiful work, big hug!