Homemade Sausage Making

This is a American style Genoa Salami for Len poli.

Pork Shoulder 75%
Pork Back fat 25%
Salt 1.8%
Red Wine 1.2%
Dextrose 0.38%
White Pepper 0.3%
Cure #2 0.29%
Garlic Powder 0.25%

Mondostart 0.06%

Fermented at 85F 90%RH
Dried at 54F 80%RH to 20% weight loss

What is a decent PH for this 4.9ish? Sadly this is another sausage I made before I started keeping proper records so I am not sure of the PH after ferment. It looks to me that it is a very fast ferment due to the high temp. and I think there was enough dextrose.
I do like the flavor but I find it to be a little on the fatty side.

Almost all Of Poli,s recipes call for fast fermentation. If you adjust the sugars you can also make them as a slower fermented sausage. I think the reason it tastes fatty to you is it is just too soft, drying to a 35+% loss with have a much nicer mouth feel. In the larger diam casings that usually takes 10+ weeks...I would just keep drying.
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Will do it’s just too soft for my taste.He calls for 25% loss which would be a semi dry?

The Genoa looks pretty good. Good fat distribution and bind. You cant certainly dry it longer. 20% loss is not enough even in salami on the fatty side. But eating younger and softer salami, or a longer aged hard salami is a matter of personal preference. There is no hard fast rule that you can only eat the salami when it reaches an exact percentage of weight reduction. Don't ferment dry cured salami at such high temps. 70F should be the max. A slower ferment will result in a more stable product and will be tastier. The term semi-dry is used for products that are fermented (or soured by other methods) cooked, and then partially dried to a 15-20% loss. Sausages that fall into that category are Summer sausage, Thuringer and Cervelat.

I wrote the wrong ferment procedure here. He is using .01% TSP at 85F 90% RH for 24 hrs and then 65F at80% for another 48hrs. He is also using 100mm casings.(I used 50mm) Is the extra boost of temp in the beginning because of the large casing?

It's not a bad recipe. Maybe a tad high in sugar, but it will ensure good fermentation. Many of of Poli's recipes have a lot more sugar, include binders in dried sausages and are high in the number ingredients. This one looks like one of the better ones. And the higher fermentation temp does make sense, especially if you are using large diameter casings. It will warm up the meat faster and the bacteria will start working earlier, providing a degree of safety.

Thx red. I am wary of his formulations as well. Lately I’m making a hybrid of a few recipes. Even the odd Marianski recipe doesn’t seem right. I just don’t have the confidence to know the difference between “authentic” and what my gut thinks I should do. Luckily I get to eat while I learn

Well what a difference 2 weeks make I may try other recipes just to dial it in but there will always be one of these salami in the chamber. I can’t get enough of it!

I have some in the chamber right now aswell. I add some fennel seeds to mine as I like that licorice taste.

Glad to hear that the Genoa worked out! Isn't it amazing how good a sausage can taste with a minimum of ingredients?

It really is!