Handmade homemade salamitos

Salamitos is a product from Sadia (BRF) which describes it as “snack 100% salami from Sadia that does not require refrigeration. Just open and eat anytime or anywhere!“. In short, it is a salami with a very small diameter and ready to eat, without the need for refrigeration. A pocket-friendly source of protein. It can replace “social club” crackers and cereal bars for out-of-hours snacks. It is an alternative rich in protein, free from vegetable fats (hydrogenated, from transgenic and/or interesterified sources) and with a very low level of carbohydrates.

Original ingredients presented on the packaging of traditional Salamito: Pork, Pork bacon, Skimmed milk powder, Salt, Dextrose, Garlic, Pepper, Ginger, Marjoram, Starter Culture, Paprika, Acidulant: Glucone-Delta-Lactone and Citric Acid, Enhancer Flavor: Glutamate, Antioxidant, Sodium Isoascorbate, Conservative: Sodium Nitrate, Flavouring: Natural Rosemary Aroma.

In this recipe I tried to create a product similar to salamito. According to BRF Sadia it is 100% salami, therefore I assume that the processes are respected, only shortened by the minimum thickness of this salami. Something I noticed is that apparently the salami comes with a very thin edible casing, which I assume is collagen. According to the description, starter culture is used, which is a good indication of the quality and safety of the product.

I made it with edible collagen casing and in the end the casing came loose from the salami, having to be removed but without compromising the quality of the product.

Ingredients

• Pork shank 1000g;
• Salt 20g – 2%;
• Sugar 5g – 0.5% (important for the fermentation of the starter culture);
• Granulated dehydrated garlic 4g – 0.4%;
• Onion powder 4g – 0.4%
• Curing salt 2 (6% of nitrite, 3% of nitrate and 93.75% of salt) – 3g – 0.24%;
• Antioxidant with sodium erythorbate 2.4g – 0.24% (antioxidant based on sodium erythorbate and citric acid acidifier);
• Monosodium glutamate 2g – 0.2%;
• White pepper 1g – 0.1%;
• Ginger powder 1g – 0.1%;
• Marjoram 1g – 0.1%;
• Sweet paprika 1g – 0.1%;
• Starter culture (lactic acid bacteria) – 0.1g – diluted in a cup of coffee with filtered water.
• 21 gauge edible collagen casing

Preparation of Salamitos

• Clean the ham keeping as much fat as possible;
• Cut into cubes to grind;
• Grind or chop finely with a knife;
• Mix with the flat paddle in an orbital mixer or using your hands;
• Add all the dry ingredients and the starter culture and continue mixing until you obtain a sticky dough;
• Embed in 21 gauge edible collagen casing;
• Hang in a protected place for 72 hours for the starter culture to ferment – ideally 25ºC;
• After 72 hours, transfer the salami to a cold, humid and lightly ventilated environment. Ideal 12ºC and 80 relative humidity;
• The salamis should be ready after 6 days of hanging, but the doneness may vary according to your preference, the longer it takes, the drier the salamis will be;
• Well packaged and refrigerated it should last up to 90 days.

Start of fermentation on 09/13
Start of drying/maturation on 09/16
End of drying/maturation on 09/22