Salami di Alessanddra (Genoa)

[Keymaster]

So I'm finally all set up for Dry curing Salami. I thought I would start by Making a nice Salami di Alessanddra Which is better known as Genoa Salami.
So here we go from Start to the Fermenting stage.

The recipe is as follows:
Salami di Alessanddra by Stan Marianski

2.0 kg (4.4 lbs.) pork butt
2.0 kg (4.4 lbs.) beef chuck
1.0 kg (2.2 lbs.) pork back fat (or fat trimmings)
140 g. salt (3%)
12 g. cure #2 (do not use cure #1 in this recipe)
10 g. powdered dextrose (glucose)
15 g. sugar (3%)
15 g. white pepper
0.6 g. (1/4 tspn.) Bactoferm? T-SPX
----- Bactoferm? Mold 600

Optional: Note: To make 5 kg. sausage, about 7 g. of spices and 4 g. of herbs are needed.

120 ml. (1/2 cup) quality red burgundy or other dry red wine (Do not exceed ? cup).
4 parts coriander (spice)
3 parts mace (spice)
2 parts allspice (spice)
1 part fennel (spice)
3 parts marjoram (herb)
1 part thyme (herb)
1 part basil (herb)

Started by Grinding Some Pork Back Fat




Then I ground some Pork Loin (used it because i had it in the freezer instead of Pork Butt)



Then on to the Chuck steak



Some of the Ingrediants going into the Salami





All mixed up and ready to stuff



First Salami out of the stuffer today



And finally hanging in the dry cure cabinet for a 3 day run at 85% RH and about 68? F for the fermenting process



The weight on the salamis is from left to right A thru D and I am looking for about a 30% weight loss over a 2 to 3 month period.
A= 2 Lb-14.4 oz
B= 2 Lb-15.6 oz
C= 2 Lb-14.2 oz
D= 2 Lb-7.4 oz

I will post pictures periodically of the progress :)

[NePaSmoKer]

AWESOME

I wanna be like Aaron

[SamuelG]

👍👍👍

How nice is that!?!

Super job and presentation.


SamuelG

Sent from my iPhone using Tapatalk

[ACW3]

This is starting to look like I need more "toys" to be able to make different sausages.  I'll have to talk to Nepas about what I need and where I can get it. 

Your sausages look great.

Art

[DisplacedCoonass]

Like the scale....ammo, arrows or kitchen?

Serious note, does the bactoferm get mixed in with the rest of the seasonings?

[Keymaster]

Like the scale....ammo, arrows or kitchen?

Serious note, does the bactoferm get mixed in with the rest of the seasonings?

The directions for the bactoferm are to mix it with distilled water and the cure if it is used. I mixed all the spices, herbs, wine and salt in first then mixed in the bactoferm and cure which made for some cold hands as that meat was all pretty much frozen ;D

[ratherbboating]

Nice looking salami.
My wife told me no more toys for a while  :(
Something about I don't use all the ones I have now.

[ghost9mm]

Really nice lookin Key, like to see one of those bad boys sliced...

[SouthernSmoked]

Looking good Aaron!

[carnie1]

Looks good, as soon as I get to winter place (south florida) I'll be doing some dry cure this yr as I didn't do any last yr, I'm really anxious to do something this yr but I  only have about a 2- 1/2 month window to do it in, this is what I did last time http://forum.bradleysmoker.com/index.php?topic=14698.msg181032#msg181032

[Kevin A]

Looks great!

and now the wait begins............ ;)


?Kevin

[Brewoz]

Aaron, Let me know when it's tasting time.

[drunknimortal]

The meat looks really lean, do you trim all the fat off of it an then add the pork fat?

[Keymaster]

The meat looks really lean, do you trim all the fat off of it an then add the pork fat?

There was not a whole lot of fat on the chuck I got from Costco, maybe trimmed off a small handful. No trimming on the Pork loin. Purchased back fat separate, Ground  with 3/8" plate and folded into the already hand mixed pork and chuck, then stuffed.

[Keymaster]

On Day five we have some nice mold flora starting to rear its head just as expected :)