Last few days we have had a lot of snow. And when is snowing in central Mass - it is mean - time for some projects.
Salami Worcestero (hihihi Americano- Italiano-Poloneis). otehr words - some modification of Salami Ligawa's
Class I - lean meat from ham, loin, butt - 4.2 kg
Pork belly - 2.2 kg
Lean beef - 2.0 kg
Fat back - 2.0 kg
Sea salt - 22.5 g/kg
Cure #1 - 2.5 g/kg
Meats cubed in egg size, salt and cure added - vac pack and left 48 hours in refrigerator.
Fat back cubed in around 1/2X1/2" size, salt and cure added - 24 hours in refrigerator then 24 hour in freezer.
After that time - meats were put in box by layer (lean meat on battom, pork belly, Grounded beef by plate 3 mm, then frozen fat)
. Little compacted.
Then left for around 1 hour in natural freezer
During that time - spices prepared, starter culture dehydrated, staffer and casings ready.
Spices -
White pepper - 2 g/kg
Black pepper-2g/kg
Multi -color pepper corns whole - 5 g/kg
Garlic granulated - 3 g/kg
Cardamon - 0.3 g/kg
Ginger 0.3 g/kg
Dextrose - 2 g/kg
Sugar 3 g/kg
Home made mead (semidry)- 100 ml/10 kg
CHR Hansen SafePro - Flora Italia - 0.25 g/kg
Spices and dehydrated starter culture (50 ml water) spreaded evenly on top of meat.
Then meat ground by 7 mm plate.
Stuffed in natural casings (sewn hog double wall 3.25"X 14") - 5 pieces, collagen casings - 3 pieces and fibrous protein lined - 5 pieces.
Fermentation chamber - 17.5-18 *C (63-65 F) and 95 % humidity. After 36 hours - pH - 4.92, after 48 hours - pH 4.91.
(very fast starter culture even in lower fermenting temperature. Very misleading name of that starter.)
Bacterferm Mold 600 inoculated before moving to drying chamber.