My next idea - some time ago some of colleagues mention that long time ago saw Italian salami with olives. That was bothering myself for some time until in BJ's I have found green olives in jar (marinated). So why not a give try to make some salami with them. During preparing recipe i got idea that I should chop olives (they were pitted with empty center). then I was thinking that olives that not enough for main taste. Then - Italy - that is salami, salume, Culatello, coppa etc - so it meat that I have to use slow acidifying starter culture - T-SPX with small amount of sugars. Next thinking - Italy - pizza, spaghetti and what is connecting these dishes? - Of course - tomato sauce - so next addition to olives - sun dried tomatoes (chopped). And italian herbs in backgrounds ....
Pork class II a (trimmings form ham, pork butts) - 2.75 kg (grinding plate - 7 mm)
pork belly/jowls - 2.5 kg (plate - 6 mm)
pork class III - 0.5 kg (plate 2.5 mm)
beef (chuck tender) - 2.5 kg ( plate 3.0 mm)
sea salt - 22.5 g/kg
Cure # 2 - 2.5 g/kg
dextrose - 2 g/kg
sugar - 1 g/kg
Bactofer T-SPX - 0.5 g/kg
cumin (ground) - 1 g/kg
cardamon - 0.8 g/kg
white pepper - 1 g/kg
black pepper - 1.2 g/kg
Italian herbs mix - 0.5 g/kg
green olives - 12 g/kg
sun dried tomatoes - 4.2 g/kg
calabrian mild pepper (crushed) - 0.8 g/kg
red wine (semi-dry blend) - 100 ml
Fermentation - 32 hours - pH 5.57: after 66 hours - 5.05 (below expected - but IMO - citric acid in olives (marinate), tomatoes, wine - main contributors for pH went below 5.2). After 66 hours of fermentation - salami moved to curing chamber. Mold 600 used.
Salami Podlasie ( region of my childhood). During listening music - Frederic Chopin - Spring Waltz - my memory drifted to my childhood. Buzzing of bees, bumble bees, songs singing by birds, smell of herbs, freshly cutted grass/hay - these memories made me somehow in translation that in culinary recipe. So there is -
pork trims class II a - 2.75 kg
pork belly/ jowls - 2.5 kg
pork class III - 0.5 kg
beef - 2.0 kg
sea salt - 22.5 g/kg
Cure #2 - 2.5 g/kg
dextrose - 4 g/kg
sugar - 2 g/kg
Bactoferm - F-LC - 0.5 g/kg
garlic granulated - 1.5 g/kg
BP (coarse) - 2 g/kg
herbal pepper - 1 g/kg ( special mix of grind herbs (mild))
cardamon - 0.25 g/kg
ginger - 0.25 g/kg
dried tart/sour cherry - 12.8 g/kg
wild dried blueberry - 5 g/kg
Jamaican rum - 40 ml.
Before removing dried salami to vacuum pack - addition of mix of herbs like - basil, marjoram, savory, thyme, rosemary)
Fermenting - 32 hours - pH 5.70, after 66 hours - ph 4.70 (as planned). Mold 600 applied.