Scribd
Upload
25 views1 page

Calabrese Salami: U.S. Ingredient Metric Percent

This document provides a recipe for making Calabrese Salami. It lists the ingredients and percentages needed which include pork, fat, salt, spices, and vermouth. It also provides instructions on mixing, stuffing, incubating, and drying the salami over 3 weeks.

Uploaded by

Niko
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
25 views1 page

Calabrese Salami: U.S. Ingredient Metric Percent

This document provides a recipe for making Calabrese Salami. It lists the ingredients and percentages needed which include pork, fat, salt, spices, and vermouth. It also provides instructions on mixing, stuffing, incubating, and drying the salami over 3 weeks.

Uploaded by

Niko
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 1

Calabrese Salami

U.S. Ingredient Metric Percent


7 lb. Pork butt, lean 3178.0 g 64.37
3 lb. Pork fat, diced 1362.0 g 27.59
3½ Tbs. Salt 77.0 g 1.56
2½ Tbs. Glucose 23.0 g 0.40
3 Tbs. Pepper, red, flakes 20.0 g 0.40
2 tsp. Cure #2 12.0 g 0.24
1 Tbs. White pepper 7.0 g 0.14
2 tsp. Anise seed 5.0 g 0.10
1/2 tsp. Ascorbic acid 2.5 g 0.05
¼ tsp. Starter culture 0.5 g 0.01
1 cup Vermouth, sweet 250.0 ml 5.06
42mm hog casings

11 lb. Å Totals Æ 5 kg 100%

Note: Use metric weight & volume measurement for better control of ingredients. The
U.S. measurements are an approximation of the metric measurements.

Method

1. Partially freeze the lean pork and grind through the coarse disk.
2. Separately, do the same with the fat.
3. Mix the meat and fat together well and then mix in the starter culture (which should
be dissolved in 2 tablespoons of pure water).
4. Add all the remaining dry ingredients to a spice mill and pulverize them.
5. Add the spices and vermouth to the meats and continue mixing until the meat paste
becomes “sticky”.
6. Prepare the casings and stuff the paste into 24 inch links; bend in half and tie off as
shown in the photo (above), and hang to dry for about 3 hours.
7. Incubate at 30oC (85oF) at 90% R/H for 24 hours, shut off heat, leave salami inside for 6
hours.
8. Remove from incubator and dry at 15oC (60oF) at RH of about 70%. A fine white mold
should grow on the salami …this is desirable and contributes to the flavoring. If you
prefer not to have the mold, you can rub it off with cheese cloth dampened with vinegar.
9. Salami will be ready when they have lost about 30% of their weight…in about 3 weeks.

Len Poli – Sonoma, California


Copyright © (All rights reserved) - January 2003

You might also like