Homemade salami recipe with pistachios

Making salami at home may seem like a very difficult challenge at first, but with good reading and following the basic procedures you will realize that it is easier than it seems. There is no point in finding a recipe, because in the production of cured meats, such as salami, it is more important to understand how each process works than a specific recipe. It is more advantageous to create your own basic recipe following the principles of the process than to take a ready-made recipe and apply it without understanding what is happening.

If you've never made salami, read this post first How to make artisanal salami at home

Salami with pistachio recipe

Ingredients

2000 g pork shank;
40 g salt; 2%
6 g ground black pepper; 0.5%
10 g sugar;
6 g curing salt 2 (6% of nitrite, 3% of nitrate and 93.75% of salt);
5 g garlic powder;
5 g coriander seed;
5 g ground mustard;
5 g monosodium glutamate flavor enhancer;
shelled pistachios – to taste.
2 g rosemary extract antioxidant; – helps prevent rancidity/oxidation;
0.3g starter culture (lactic acid bacteria) diluted in 50 ml of filtered water – apply to the dough;
0.20 g of white mold culture penicilium nalgiovense diluted in 100 ml of filtered water;
50 gauge collagen casing to embed.

Salami preparation

Salami preparation method

• Refrigerate the meat, preferably leave it in the freezer for a while so that it is almost frozen (4ºC);
• Cut the meat and fat into cubes to pass through the grinder or into very small pieces if you are not using a grinder. Remove as many nerves as you can;
• If you choose to grind with a grinder, use the disc with medium holes;
• Dissolve the starter culture in filtered water and leave for 5 minutes;
• Mix the meat and fat with all seasonings and additives, except the mold penicilium culture;
• Mix well with your hands or an orbital mixer at low speed for 2 minutes or until the mixture is sticky;
• Place the mixture in the sausage bagger and fill the 55-gauge collagen casing. Leave enough to tie the end with string;
• Pierce any air bubbles that appear with a fine needle;
• Now you will need to start fermenting the added starter culture. For the process to occur it is necessary to maintain high humidity, hang and use a humidifier to maintain humidity in the environment;
• Leave for 72 hours at room temperature to ferment. This moment is important because the starter culture must prosper by preventing other colonies from proliferating;
• At the end of fermentation, start maturation/drying in a cold environment (up to 14ºC) and with high humidity (between 70% and 85%). Let it dry for 2 to 6 weeks before trying it;
• The salami will be ready when it loses between 35% and 45% of its initial weight.
• Store in the refrigerator or vacuum-packed in the freezer.

Salami maturation

Salami 1

DAY | WEIGHT | % LOSS
10/24 | 759g | 0%
06/12 | 430g | 43.35%
12/24 | 405g | 46.64%

Salami 2

DAY | WEIGHT | % LOSS
10/24 | 752g | 0%
06/12 | 408g | 45,74%
12/24 | 379g | 49.60%

Salami 3

DAY | WEIGHT | % LOSS
10/24 | 708g | 0%
06/12 | 422g | 41.40%
12/24 | 389g | 44.06%