
Sbriciolona (crumbly fennel salami)
Recipe for 1kg. of meat and fat
800g Class I meat (I used lean pork butt and ham meat)
200g hard back fat
22.5g fine sea salt
2.5g Cure #2
.2g mace
1.5g ground hot chili powder
1.5g chili flakes
4g fennel seeds, toasted and ground
1.5g garlic powder
2g finely ground white pepper
1.5g corn syrup solids
1.5g dextrose
1g sucrose
30ml dry red vino (I used Amarone)
.3g TSP-X
Cube the meat and half the fat to the size your grinder handles the best. Add the salt and Cure 2, mix well and place in fridge for 48hrs.
Cube the remaining fat to about 6 to 7 mm., and refrigerate.
After two days, semi-freeze the prepared fat and meat. Awaken the starter culture in a bit of distilled water and a pinch of dextrose. Grind the meat and large chunks of fat through the 8mm plate. Mix in the hand-cubed fat. Add the seasonings, and mix throughly, taking care not to over mix it.
Stuff into beef middles (60mm appropriate synthetics will also work)
Ferment at 18-20C, >90% RH for 48 hrs
Inoculate with mould (before or after fermentation)
Dry at 11-14C, 75-80% RH for three to four weeks.