Making Genoa Salami (and Medium Spicy Genoa!) скачать в хорошем качестве

Making Genoa Salami (and Medium Spicy Genoa!)

This Genoa salami is delicate, yet flavorful! Flavored with black peppercorns, garlic, and red wine, this is a delicious snack or great food pairing option. For the recipe, percentages are based on meat weight. It's easiest to measure in grams, just for math. For example, the cure is .25%, so if your loin is 1000g, the calculation is 1000x.0025 (or .25%), which equals 2.5g of cure. Weigh your meat, run a little math for the percentages, and you're good to weigh out all your ingredients. The ingredients: .25% cure #1 (Prague Powder 1 or other sodium nitrite cure...adjust for manufacturer's recommended dosage!) starter culture (follow manufacturer's recommended dosage!) .5% distilled water .5% dextrose .25% ground black pepper .13% whole black peppercorns .05% garlic powder 2.5% kosher salt 1% red wine For the 'spicy' version, add 3% hot pepper paste and .065% red chili flakes The process: Grind Pork through the kidney plate and crust meat. Mix the dextrose, ground black pepper, and garlic together. Dissolve the bacteria in the distilled water. Place meat back in the grinder. Start mixing the meat. Add the curing salt and continue to mix for 1 minute. Add the starter culture and mix for an additional 30 seconds. Add the spice mixture and mix for 1 minute. Grind meat through 1/4" plate. Add the salt and mix for 1 minute. optional: Add the wine and mix for 1 minute. Grind meat through 1/4" plate. Add whole peppercorns to meat batter and mix for 1 minute. Transfer to stuffer and stuff into 90mm casing. Ferment to achieve a pH lower than 5.3 (roughly 3-4 days, if you don't have a pH meter). Dry age until 35-40% weight loss. Vacuum seal, refrigerate, and equalize for minimum one week. If you're looking for a vacuum sealer, consider one of these: https://amzn.to/3QQ65A9 https://amzn.to/3E5vzBQ https://amzn.to/44tl7za Here's the Hakka stuffer: https://amzn.to/3BjWNHl Here is a slicer (that I've used!) that's nearly identical to mine: https://amzn.to/4iaeWb2 Here are similar fibrous casings: https://amzn.to/3Zqt3QT Here's a great starter hog ring pack: https://amzn.to/4epPVH5 Here is a great sausage pricker: https://amzn.to/47TOgFA