Salami Sticks

Course: Appetizer, Sausage

Cuisine: Italian

Keyword: salami sticks

Prep Time: 2

Dry-curing time: 21

Total Time: 21 2

Servings: 6" sticks

Calories: 141kcal

Author: Victor

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Ingredients

800 g lean pork any or a combination of lean ham, shoulder, neck (coppa), or loin
200 g pork back fat or fatty pork belly
25.5 g sea salt
2.5 g cure #2
1/2 clove garlic crushed, for infusing wine only, removed after infusion
30 ml dry red wine
1 g black pepper
0.2 g T-SPX culture
2.5 g sugar
60 ml water

Instructions

Crush the garlic and place it in a small cup. Add the wine and let it infuse for at least 30 minutes and up to 2 hours. Strain the wine before mixing it with the meat.
Rehydrate the starter culture in 60 ml distilled water for about 30 minutes to an hour.
Weigh the lean meat and the back fat in grams. Calculate the rest of the ingredients.
Cut the meat into 2" pieces and freeze for 20 minutes. Grind the meat through a 1/4" (6 mm) grinder plate and fat through a 3/16" (4.5mm) grinder plate.
In a small bowl, combine salt, pepper, Cure #2 and sugar.
Combine the lean pork with the seasonings, sugar, wine, and rehydrated starter culture. Mix well, until sticky, then mix in the groud back fat.
Stuff into natural sheep casings and tie into 18-inch (45cm) links.
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. You can do just a couple, no need to do each one.
If desired, inoculate with mold.
Ferment then dry at 59F - 73F (15C - 25C) and 65% - 86% RH for a period of 7 days as per the drying protocol in the notes, also explained in detail in the post.
Mature in the curing chamber at 55F - 57F (13C - 14C) and 73-75% RH for about 3 -4 weeks. Read the post above for more details.

Notes

Fermentation/drying schedule. Refer to the post above for more details on this.

Stage	Duration	Temp	RH
Fermentation	8 hours	73F (25C)	< 99 %
Drying	12 hours	71F (23C)	75-85 %
Drying	24 hours	69F (22C)	68-78 %
Drying	24 hours	67F (20C)	65-75 %
Drying	24 hours	64F (18C)	68-78 %
Drying	24 hours	61F (16C)	68-73 %
Drying	24 hours	59F (15C)	70-75 %

The seasonings in the recipe are super simple but they work very well. That said, feel free to experiment. As I mentioned above, I really liked the rosemary-flavored salami sticks so that will be my next flavor to try. I'd start with 1% and go from there.

Nutrition