Taste of Artisan Best Spicy Salami Recipe

Spicy salami slices on a cutting board next to a spicy salami sandwich.

Taste of Artisan Best Spicy Salami Recipe

Course: Salami, Sausage

Cuisine: American, Italian

Keyword: spicy salami, spicy salami recipe

Prep Time: 3

Total Time: 45 3

Servings: servigs (per 1000 g raw salami)

Calories: 159kcal

Author: Victor

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Ingredients

800 g lean pork from leg, ham, shoulder, or neck (coppa)
200 g back fat
25.5 g sea salt
2.5 g Cure #2
1.5 g dextrose
1.5 g sugar
2 g coarsely ground black pepper freshly ground
1 g nutmeg freshly ground
8 g cayenne pepper This gives a fairly mild heat. Add more if needed.
0.12 g T-SPX culture
60 ml distilled water

Instructions

Rehydrate the starter culture in 60 ml of distilled water. (see notes)
Weigh the lean meat and the pork back fat in grams. Calculate the rest of the ingredients, except the distilled water, which may remain the same (see notes), weigh them out, and set aside.
In a small bowl, combine the salt, Cure #2, sugar, dextrose, black pepper, nutmeg, and cayenne pepper.
Cut the lean meat into 2-inch pieces. Cut the fat into small cubes, about 3/4 - 1 inch.
Freeze the meat and the fat for 30 minutes.
Sprinkle the salt and seasoning mixture over the meat and mix to obtain even coverage.
Grind the meat through a 3/8″ (10 mm) grinder plate.
Grind the fat through a 1/4" (6 mm) grinder plate.
Combine ground meat and fat with the rehydrated starter culture. Mix well until sticky. It helps to use a stand mixer with a paddle attachment or a meat mixer.
Stuff into 40-90 mm natural casings and tie with twine.
Using a sterilized needle or sausage pricker, prick holes across the entire salami.
Weigh the salami, write down its weight on a tag and attach the tag to the salami.
If desired, inoculate with (penicillium nalgiovense, penicillium salamii) mold.
Use the leftover meat from the stuffer/stuffing tube to make a small sample for measuring the initial pH and the pH at later stages. Make sure to record the readings.
Place the salami and test sample into your fermentation space for up to 3 days at 68F - 72F. Ferment until the pH in the test sample reaches 5.3 or below.
Hang the salami in your curing chamber at 55F-57F and 75-78% RH. The salami will dry for 4-12 weeks, depending on its thickness, the humidity, and the air movement. The salami is done when at least 35% of the weight has been lost.

Notes

When scaling the recipe up, increase the starter culture accordingly, but keep the amount of water at 60 ml. Double the amount of water if you go over 3 kg of meat. As always, if the meat mix feels too stiff to mix properly and stuff, add more water as needed.

Nutrition