5.0 from 12 votes
Salami Sticks
This delightful recipe is easy to follow and perfect for any occasion.
Prep Time
2 hrs
Additional Time
21 d
Total Time
21 d 2 hrs
Servings: 18 6" sticks
Calories: 141 kcal
Course:
Main Course , Appetizer
Cuisine:
Italian
Ingredients
- 800 g lean pork any or a combination of lean ham, shoulder, neck (coppa), or loin
- 200 g pork back fat or fatty pork belly
- 25.5 g sea salt
- 2.5 g Cure #2
- 1/2 clove garlic crushed, for infusing wine only, removed after infusion
- 30 ml dry red wine
- 1 g black pepper
- 0.2 g T-SPX culture
- 2.5 g sugar
- 60 ml water
Instructions
- Crush the garlic and place it in a small cup. Add the wine and let it infuse for at least 30 minutes and up to 2 hours. Strain the wine before mixing it with the meat.
- Rehydrate the starter culture in 60 ml distilled water for about 30 minutes to an hour.
- Weigh the lean meat and the back fat in grams. Calculate the rest of the ingredients.
- Cut the meat into 2" pieces and freeze for 20 minutes. Grind the meat through a 1/4" (6 mm) grinder plate and fat through a 3/16" (4.5mm) grinder plate.
- In a small bowl, combine salt, pepper, Cure #2 and sugar.
- Combine the lean pork with the seasonings, sugar, wine, and rehydrated starter culture. Mix well, until sticky, then mix in the groud back fat.
- Stuff into natural sheep casings and tie into 18-inch (45cm) links.
- Using a sterilized needle or sausage pricker, prick holes across the entire salami.
- Weigh the salami, write down its weight on a tag and attach the tag to the salami. You can do just a couple, no need to do each one.
- If desired, inoculate with mold.
- Ferment then dry at 59F - 73F (15C - 25C) and 65% - 86% RH for a period of 7 days as per the drying protocol in the notes, also explained in detail in the post.
- Mature in the curing chamber at 55F - 57F (13C - 14C) and 73-75% RH for about 3 -4 weeks. Read the post above for more details.
Cup of Yum
Notes
- Fermentation/drying schedule. Refer to the post above for more details on this.
- The seasonings in the recipe are super simple but they work very well. That said, feel free to experiment. As I mentioned above, I really liked the rosemary-flavored salami sticks so that will be my next flavor to try. I'd start with 1% and go from there.
Nutrition Information
Calories
141kcal
(7%)
Carbohydrates
1g
(0%)
Protein
10g
(20%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
35mg
(12%)
Sodium
628mg
(26%)
Potassium
186mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2IU
(0%)
Vitamin C
1mg
(1%)
Calcium
3mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 186" sticks
Amount Per Serving
Calories 141
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 628mg | 26% |
| Potassium | 186mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.