Cure #1 or #2 in Genoa Salami
Posted: Sat Apr 22, 2017 02:01
Hello I just finished making some Genoa salami and I followed a recipe exactly as it calls for it.
I read somewhere that I shoud have used the #2 cure and not the #1 cure. Can you all please look at this recipe and let me know if it will be a problem please.
Genoa Salami
5 lbs pork butt (2.27 kg)
1/2 lb pork fat (227 g)
3 tbsp pickling salt (58.5 g)
1 1/4 tsp pink curing salt #1 (7.0 g)
1/2 tsp Bactoferm LHP (0.50 g)*
1/2 tsp cardamom (1.4 g)
1 tsp garlic powder (3.1 g)
1 1/2 tsp coriander, ground (2.55 g)
1 1/2 tsp white pepper (4.1 g)
1tbsp white peppercorns (22.2 g)
1 1/2 tbsp powdered dextrose (13 g)
90mm beef middles or 3 1/2" diameter protein-lined fibrous casings
(1) Cut pork and back fat into cubes small enough to fit into the throat of your grinder; place cubes on cookie sheets and freeze until partially frozen. (2) Grind the semi-frozen cubes one time through a 3/16" (5mm) grinder plate. (3) Mix ground meat and ingredients together in a nonreactive bowl or tub; knead well until the mixture is sticky and batter like. (4) Stuff the meat batter into beef bung or 3 1/2" protein-lined fibrous casings; sausage length is a personal choice. We make ours 18-20" (46-51 cm) long. (5) Optimum fermentation is 85°F (29°C) at 85-90% humidity for 24 hours. (6) Dry at 55-60°F (13-16°C) @ 80-85% relative humidity for 5-6 weeks or until it has lost 25-30% of its green weight. (7) Home-cured Genoa salami keeps well without refrigeration when the original casing is left intact and it`s stored at 55-59°F (10-15°C) @ 75% humidity.
*You have the option to follow the culture manufacturers recommendations ss to the usage and optimum temperatures required for a successful fermentation. I highly recommend butcher-packer.com for your next dry-cure project.
Tying several loops of butcher twine in loops around the diameter (or girth) of the salami helps to support the product during the long drying cycle.
https://www.dakotahsausagestuffer.com/d ... s/1966.htm
I read somewhere that I shoud have used the #2 cure and not the #1 cure. Can you all please look at this recipe and let me know if it will be a problem please.
Genoa Salami
5 lbs pork butt (2.27 kg)
1/2 lb pork fat (227 g)
3 tbsp pickling salt (58.5 g)
1 1/4 tsp pink curing salt #1 (7.0 g)
1/2 tsp Bactoferm LHP (0.50 g)*
1/2 tsp cardamom (1.4 g)
1 tsp garlic powder (3.1 g)
1 1/2 tsp coriander, ground (2.55 g)
1 1/2 tsp white pepper (4.1 g)
1tbsp white peppercorns (22.2 g)
1 1/2 tbsp powdered dextrose (13 g)
90mm beef middles or 3 1/2" diameter protein-lined fibrous casings
(1) Cut pork and back fat into cubes small enough to fit into the throat of your grinder; place cubes on cookie sheets and freeze until partially frozen. (2) Grind the semi-frozen cubes one time through a 3/16" (5mm) grinder plate. (3) Mix ground meat and ingredients together in a nonreactive bowl or tub; knead well until the mixture is sticky and batter like. (4) Stuff the meat batter into beef bung or 3 1/2" protein-lined fibrous casings; sausage length is a personal choice. We make ours 18-20" (46-51 cm) long. (5) Optimum fermentation is 85°F (29°C) at 85-90% humidity for 24 hours. (6) Dry at 55-60°F (13-16°C) @ 80-85% relative humidity for 5-6 weeks or until it has lost 25-30% of its green weight. (7) Home-cured Genoa salami keeps well without refrigeration when the original casing is left intact and it`s stored at 55-59°F (10-15°C) @ 75% humidity.
*You have the option to follow the culture manufacturers recommendations ss to the usage and optimum temperatures required for a successful fermentation. I highly recommend butcher-packer.com for your next dry-cure project.
Tying several loops of butcher twine in loops around the diameter (or girth) of the salami helps to support the product during the long drying cycle.
https://www.dakotahsausagestuffer.com/d ... s/1966.htm