Colonial Salami Recipe

Salame Colonial Pronto 15 dias

O colonial salami is a Brazilian salami very common in southern Brazil, colonial salami was adapted from revenues coming from Europe by immigrants mainly Germans and Italians. Colonial salami is generally made without using an air-conditioned environment during the process. As Brazil has a much warmer climate than Europe throughout most of the year, salami had to undergo some adaptations to be able to be made in our climate.

The water loss/maturation process was reduced and a smoking stage was added (smoking in salami is common in Germany). Smoking applies a layer of smoke to the outside of the salami and guarantees more protection against contamination and insects. To be able to be made at a higher temperature, colonial salami goes through a smoking process and is then hung at room temperature for a very short period of time, which is around 7 to 15 days. Because it dries for a short time, colonial salami has a softer consistency than traditional salami, especially Italian ones, which are left hanging for 30 days or much longer.

To make production even easier, in this recipe I skipped the smoking step and applied liquid smoke to the outside of the salami. Powdered smoke can also be used, just dilute it in water before applying.

Personally, I prefer firmer salami, so I used a thin 30mm casing, which resulted in a firm salami even after hanging for a short time.

Apply a mold-type culture to salamis to obtain the white mold coating that protects against other unwanted molds. Unwanted mold is the most common problem. To learn more about mold in salami, click here.

Colonial salami ingredients

  • Pork shank – 1000g;
  • Salt – 20g – 2%;
  • Curing salt 2 (6% of nitrite, 3% of nitrate and 93.75% of salt) – 3g – 0.3%;
  • Garlic powder – 4g – 0.4%;
  • Onion powder – 4g – 0.4%;
  • Ground black pepper – 3g – 0.3%;
  • Ground white pepper – 2g – 0.2%;
  • Red wine – 50g – 5%;
  • Ground nutmeg – 2g – o.2%;
  • Liquid smoke – 10ml

Preparation of colonial salami

  • Clean the meat, removing bones, hard tissue and keeping the fat;
  • Cut the meat and fat into cubes to pass through the grinder;
  • Grind using the fine disc or chop finely with a knife;
  • Add the ingredients and mix with an orbital mixer or your hands until the dough is very sticky;
  • Embed in collagen casing, straight or crooked, in sizes between 30 and 45. I used 30 caliber crooked bovine casing;
  • With a needle, pierce the air bubbles that were trapped inside the salami;
  • Apply liquid smoke to the outside of the salami. Cover the entire exterior well;
  • Hang in a ventilated place, protected from insects and away from light. I used a semi-closed plastic box with a fan installed inside to force light and constant ventilation; click here for more box details
  • Spray a mold-type culture on the salami if you want the white mold coating that protects against other unwanted molds; To learn more about mold mold culture, click here.
  • After 7 to 15 days the salami will be ready.
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Hello goodnight!

I have a question: this salami, according to the recipe, has a curing time of 7 to 14 days. I have read about type 2 curing salt and there is a recommendation that it has a minimum curing time of 20 days, to be safe regarding the concentration of nitrite in the meat. I would like to know if it is not dangerous for health to consume a product that has been cured for less than 20 days. where type 2 curing salt was used? Thank you!

Good morning!! My salami sometimes has internal cracks and is not compact. What could be happening?

Thank you very much for the tips!!

Good morning. Sorry for bothering. I have one last question. Can I make this same recipe in the box with the fan and humidity control in the refrigerator? I managed to leave the box at a temperature of 10C and 70% of humidity. Would it still be 15 days under these conditions? Or will it take longer?

Good morning. Can I make this recipe inside the closed box with the computer fan just to control the humidity by leaving it outside the refrigerator? The temperature here is between 17 and 25 degrees. What about the environment, does it need to be in a dark place or can it be a bright environment?

I used liquid smoke and hung it in a ventilated box with a little water to keep the temperature from going above 25. It's working. So after 15 days, how should I store it? Is it dangerous to leave hanging like the ones we buy at the market?

Good morning Eduardo, I'm just starting out in the world of charcuterie, I made colonial salami for the first time, however the pieces after maturation are not pretty, but the flavor is ok, what could it be?

Can I do hot smoking? If yes, what internal temperature and fermentation time is required?

Hello, I would like to know, it has been over a year since I have been making colonial salami, smoked bacon and Tuscan sausage, which are frozen, in my recipes I only use curing salt2, at a rate of 0.25% per kg of meat, other ingredients in natural powder.
Everyone who consumed it here at home didn't complain or feel sick.
Am I on the right path, or do I have to change my recipe, so I can market it in the future.

Hello! Is it possible to use a larger caliber casing?

In the recipe it is red and smooth or dry wine…50 Gr and equivalent to 50 ml….

And if necessary, turn on the fan or just leave it hanging in a cool, airy place….

Another question is whether the liquid smoke goes inside with the meat mixture or just on the outside…
In my region the temperature varies between 13°
at 28° what to do in this case…

Good evening, I'm about to make it but I have some doubts as soon as I season it and I can bag it now.
Something else doesn't go in the fridge at all

Hello, could you clarify if I can use any carneo yeast in this production? The climate here in the region is around 15 to 24 at this time, I wanted to let it cure in a well-ventilated room with good humidity, but without climate control.

I made my second production of salami, I embedded it yesterday and it looks beautiful, I changed some things I did wrong due to anxiety in the first one, small details, besides we are entering autumn here the weather is perfect for curing the salami, it is so beautiful I will send a photo then for everyone to see, the first one was good but this one will be infinitely better, thanks for the tips and the prompt service to resolve any doubts.
I want to venture into a hamburger salami, it will be the next production

Good afternoon, I made this salami recipe and it has been curing for 4 days, some have already lost 40% in weight, I'm going to let it cure more as it's not quite hard yet and I can smell from the smell that I need to refine the seasonings more, but they look beautiful, they created the mold on the outside, I believe that in another week it will be at the point I want, I also applied liquid smoke.
I feel like it still doesn't have that cured salami smell, is that still normal?
Remembering that there are 4 days of healing?
Thanks

Good morning, in the colonial salami recipe you skipped the smoking stage, and in the case of smoking, what is the temperature during the process and the culture do I spray after or before smoking?

Hello Eduardo,

Your recipes are really cool.

I have a question, regarding this salami, you don't use the start culture but you add wine, which will also acidify the product.

My question is regarding pH control, for those who don't have a pH meter, how do you know if the acidification process has been carried out and the salami is suitable for consumption? If it is inappropriate, will it have any characteristics?

Hugs,

Thank you Eduardo.

My salami has a beautiful color on the outside, it is 10 days old and has lost almost 20% in the chamber.

Let's see if it won't be sour when it's ready! LOL

hugs,

Hello, I'm a resident of Mato Grosso, I want to get into the sausage and salami business, the question I have is whether the salt, curing salt and other ingredients have to be measured according to the weight of the clean meat (without fat) or measured according to the total volume (meat and fat). Another question is the proportion of garlic powder to minced garlic, as I prefer to use it normally without powder and most of the time your recipes call for powder. Would you help me? Thank you very much in advance.

Thank you very much for the brief answer, this applies to common salt too, right?

Good afternoon, Eduardo,

I made this salami some time ago, I strictly followed the recipe and it was perfect.

A few days ago the crop that I bought on your website arrived and the weather here, although very hot, seems like it will improve with the announced rain. I want to take advantage of this window and make some salamis and this one is at the top of the list….only this time I wanted to use the culture, is it worth it? It gets better?

My intention is also to do cold smoking, instead of using smoke... in this case, what is the recommended time for this smoking?

Thank you very much in advance!

Abs

How long can it be stored once ready?

Hello Eduardo.
What is the desirable temperature to keep colonial salami? If I want to use powdered smoke, I must reduce the salt in the seasoning.

Hello, what is the ideal temperature to keep colonial salami?

Hello Eduardo!!
As always, your recipes are infallible and look sensational… This was another one of the many that I follow.
It's a shame I can't buy the inputs from you, shipping is prohibitive.

The photo hadn't gone!

IMG_20200820_101450120.jpg

Good evening, Eduardo,

I made a cup (artisan cup, but I used wine to replace the culture), it spent 15 days in the fridge and is now maturing in the plastic box solution...I also made the salami cacciatore. For the salami I used yakult and brie cheese shavings. It fermented for 48 hours, a lot of very small white dots appeared, but now some white/greyish spots are appearing, with some hairs…tomorrow I must remove these spots…if I buy the starter culture, after cleaning the canopy and salami, I can apply the culture ? How do I conserve culture? because I'm going to use very little, as it's not cheap, I wanted to know if I can store it without loss of quality. Thank you very much in advance! The culture I want to buy is in the website store.

Good morning! I see a lot of charcuterie recipes and, whenever the source is Brazilian or American, curing salt is used and many still highlight its importance. However, on Italian channels and websites it is the opposite; In the recipes I saw, only normal salt was used. In fact, in Italian government documents that determine the standards of certain products protected by origin, curing salt is generally optional or not even mentioned.
I would like to know the reason for this difference in approaches to cured products.
Thank you very much in advance and congratulations on your work!

Don't you need to ferment salami?

If I use the starter culture and need fermentation, should I use liquid smoke before or after fermentation?

Good morning…can I use starter culture 0.15 gp/1kg of meat and still spray the mold? Can I use both in the same piece, or one or the other?