[USA]Salamini Italiani Alla Cacciatore
Posted: Wed Jun 06, 2012 15:18
Hi Smoke Addicts!
Have you heard of, or tried, Salamini Italiani Alla Cacciatore meaning "Italian hunter`s sausage" ? It's an Italian dry-cured sausage carrying a European Certificate of Origin: (PDO 08/09/2001). They are gorgeous little things and are quite secret - protected by a PDO. Photos of this secluded, surreptitious, salami sausage may be seen at this link: http://www.google.co.uk/search?q=Salami ... 19&bih=506
To understand the European Certificate of Origin (protective labeling), click on this link: http://www.wedlinydomowe.com/sausages-b ... n-sausages. Written by Stan Marianski, it should help you understand why the authentic product has to be protected. It is much like a copyright in the world of literature.
However, the PDO certainly does not preclude you from making your own delicious salamini. Salamini Italiani Alla Cacciatore is now a product of several locations in Italy, (including Friuli Venezia Giulia, Veneto, Lombardia, Piemonte, Emilia Romagna, Umbria, Toscana, Abruzzo, Lazio and Molise), but it began in the hillside areas of the Lumbard territory at the times of the Longobard invasions when the barbaric people ate much preserved pork. Hunters carried smaller versions of the salami (salamini) to accommodate their packs and the reduced size is yet preferred by consumers. Salamini Italiani alla cacciatore is most often served as an appetizer with various cheeses and red wines. The salamini with a hint of allspice and ginger, perhaps comes from the area where Campobasso is located in the province of Molise. Although you will never find the original flavor in anything but the original sausage, you may come close by making your own. Try my recipe for this old, traditional sausage. I really believe you`ll be surprised. You`ll want to make plenty and you`ll be the hit of the neighborhood. Please let us know how your sausages turn out and don`t forget the photos!
Chuckwagon`s Simulated Salamini Italiani Alla Cacciatore
(A Real Fraudulent, Pseudo, Bogus, Shameful Counterfeit Clone!)
6 lbs. pork shoulder, 1-1/2" dice
3 lbs. beef eye-round, 1-1/2" dice
1 lb. pork backfat, (3/8" small dice)
0.6 g. Bactoferm™ T-SPX culture
------ Bactoferm™ Mold-600 culture
11.5 g. Instacure #2
100 g. kosher salt
10 g. powdered dextrose
15 g. sugar
3.5 g. pulverized garlic
7.0 g. coarse black pepper
1 g. ground allspice
1 g. ground nutmeg
1.5 g. ground ginger
1/3 cup (0.078 liter) dry, red wine (NOT a fruity-sweet wine)
1 cup (0.236 liter) icewater
61 mm. (2-3/8") clear synthetic protein-lined fibrous casings (Sausagemaker #25100)
Directions:
Prepare the T-SPX and the Mold-600 and have them both ready. Remove the fat from the pork and beef and dice it with the knife. Dice the backfat by hand into desired size, and then freeze it with only the pork shoulder fat. (Discard any beef fat). Cut the lean pork and beef into 1" dice. Combine the Instacure #2, salt, dextrose, sugar, garlic, pepper, allspice, nutmeg, and ginger, in a mixing bowl with the water and blend all the ingredients into a soupy mixture. Pour the mixture over the meat and toss the diced meat to coat the pieces. Place the meat into a non reactive container, cover it, and refrigerate it overnight. About twenty minutes before grinding the meat, place it into the freezer along with the plate, grinder knife, and the grinder`s throat housing. Grind the pork and beef through a 3/16" plate and into a bowl set in another bowl of ice. Add the T-SPX culture and mix the sausage while spraying the wine into the blend with a spritzer until it is evenly combined and the mass becomes sticky. When pulled apart, the sausage should show sticky "peaks". Remove the bowl from the mixer and evenly fold in the frozen, diced, backfat by hand. Add enough shoulder fat to equal 30% total fat with 70% lean. Finally, stuff the sausage into 61 mm. (2-3/8") clear synthetic protein-lined fibrous casings (Sausagemaker #25100) and tie 6" links (four links per 24" casing). Spray the links with the Bactoferm™ Mold-600 solution and place them into a fermentation chamber at 68°F. in 90% relative humidity reduced to 85% after three days. Finally air-dry the sausage in a dry-room at 55°F. (13°C.) in 80% humidity for four to six weeks, until it reaches an Aw of <.85. Following the loss of 35% moisture, store the sausages at 55°F. (13°C.) in 75% humidity.
I almost forgot to tell you. Salamini Italiani Alla Cacciatore is considered a "high-class" salumi and people can`t get enough of it in Italy. It is mostly used as an appetizer. You can`t believe the research I had to do just to come up with this "clone". Please give it a try.
Best Wishes,
Chuckwagon
Have you heard of, or tried, Salamini Italiani Alla Cacciatore meaning "Italian hunter`s sausage" ? It's an Italian dry-cured sausage carrying a European Certificate of Origin: (PDO 08/09/2001). They are gorgeous little things and are quite secret - protected by a PDO. Photos of this secluded, surreptitious, salami sausage may be seen at this link: http://www.google.co.uk/search?q=Salami ... 19&bih=506
To understand the European Certificate of Origin (protective labeling), click on this link: http://www.wedlinydomowe.com/sausages-b ... n-sausages. Written by Stan Marianski, it should help you understand why the authentic product has to be protected. It is much like a copyright in the world of literature.
However, the PDO certainly does not preclude you from making your own delicious salamini. Salamini Italiani Alla Cacciatore is now a product of several locations in Italy, (including Friuli Venezia Giulia, Veneto, Lombardia, Piemonte, Emilia Romagna, Umbria, Toscana, Abruzzo, Lazio and Molise), but it began in the hillside areas of the Lumbard territory at the times of the Longobard invasions when the barbaric people ate much preserved pork. Hunters carried smaller versions of the salami (salamini) to accommodate their packs and the reduced size is yet preferred by consumers. Salamini Italiani alla cacciatore is most often served as an appetizer with various cheeses and red wines. The salamini with a hint of allspice and ginger, perhaps comes from the area where Campobasso is located in the province of Molise. Although you will never find the original flavor in anything but the original sausage, you may come close by making your own. Try my recipe for this old, traditional sausage. I really believe you`ll be surprised. You`ll want to make plenty and you`ll be the hit of the neighborhood. Please let us know how your sausages turn out and don`t forget the photos!
Chuckwagon`s Simulated Salamini Italiani Alla Cacciatore
(A Real Fraudulent, Pseudo, Bogus, Shameful Counterfeit Clone!)
6 lbs. pork shoulder, 1-1/2" dice
3 lbs. beef eye-round, 1-1/2" dice
1 lb. pork backfat, (3/8" small dice)
0.6 g. Bactoferm™ T-SPX culture
------ Bactoferm™ Mold-600 culture
11.5 g. Instacure #2
100 g. kosher salt
10 g. powdered dextrose
15 g. sugar
3.5 g. pulverized garlic
7.0 g. coarse black pepper
1 g. ground allspice
1 g. ground nutmeg
1.5 g. ground ginger
1/3 cup (0.078 liter) dry, red wine (NOT a fruity-sweet wine)
1 cup (0.236 liter) icewater
61 mm. (2-3/8") clear synthetic protein-lined fibrous casings (Sausagemaker #25100)
Directions:
Prepare the T-SPX and the Mold-600 and have them both ready. Remove the fat from the pork and beef and dice it with the knife. Dice the backfat by hand into desired size, and then freeze it with only the pork shoulder fat. (Discard any beef fat). Cut the lean pork and beef into 1" dice. Combine the Instacure #2, salt, dextrose, sugar, garlic, pepper, allspice, nutmeg, and ginger, in a mixing bowl with the water and blend all the ingredients into a soupy mixture. Pour the mixture over the meat and toss the diced meat to coat the pieces. Place the meat into a non reactive container, cover it, and refrigerate it overnight. About twenty minutes before grinding the meat, place it into the freezer along with the plate, grinder knife, and the grinder`s throat housing. Grind the pork and beef through a 3/16" plate and into a bowl set in another bowl of ice. Add the T-SPX culture and mix the sausage while spraying the wine into the blend with a spritzer until it is evenly combined and the mass becomes sticky. When pulled apart, the sausage should show sticky "peaks". Remove the bowl from the mixer and evenly fold in the frozen, diced, backfat by hand. Add enough shoulder fat to equal 30% total fat with 70% lean. Finally, stuff the sausage into 61 mm. (2-3/8") clear synthetic protein-lined fibrous casings (Sausagemaker #25100) and tie 6" links (four links per 24" casing). Spray the links with the Bactoferm™ Mold-600 solution and place them into a fermentation chamber at 68°F. in 90% relative humidity reduced to 85% after three days. Finally air-dry the sausage in a dry-room at 55°F. (13°C.) in 80% humidity for four to six weeks, until it reaches an Aw of <.85. Following the loss of 35% moisture, store the sausages at 55°F. (13°C.) in 75% humidity.
I almost forgot to tell you. Salamini Italiani Alla Cacciatore is considered a "high-class" salumi and people can`t get enough of it in Italy. It is mostly used as an appetizer. You can`t believe the research I had to do just to come up with this "clone". Please give it a try.
Best Wishes,
Chuckwagon