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Taste of Artisan Best Spicy Salami Recipe

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
3 hrs
Additional Time
45 d
Total Time
45 d 3 hrs
Servings: 16 servigs (per 1000 g raw salami)
Calories: 159 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

  • 800 g lean pork from leg, ham, shoulder, or neck (coppa)
  • 200 g back fat
  • 25.5 g sea salt
  • 2.5 g Cure #2
  • 1.5 g dextrose
  • 1.5 g sugar
  • 2 g coarsely ground black pepper freshly ground
  • 1 g nutmeg freshly ground
  • 8 g cayenne pepper This gives a fairly mild heat. Add more if needed.
  • 0.12 g T-SPX culture
  • 60 ml Distilled Water

Instructions

    Cup of Yum
  1. Rehydrate the starter culture in 60 ml of distilled water. (see notes)
  2. Weigh the lean meat and the pork back fat in grams. Calculate the rest of the ingredients, except the distilled water, which may remain the same (see notes), weigh them out, and set aside.
  3. In a small bowl, combine the salt, Cure #2, sugar, dextrose, black pepper, nutmeg, and cayenne pepper.
  4. Cut the lean meat into 2-inch pieces. Cut the fat into small cubes, about 3/4 - 1 inch.
  5. Freeze the meat and the fat for 30 minutes.
  6. Sprinkle the salt and seasoning mixture over the meat and mix to obtain even coverage.
  7. Grind the meat through a 3/8″ (10 mm) grinder plate.
  8. Grind the fat through a 1/4" (6 mm) grinder plate.
  9. Combine ground meat and fat with the rehydrated starter culture. Mix well until sticky. It helps to use a stand mixer with a paddle attachment or a meat mixer.
  10. Stuff into 40-90 mm natural casings and tie with twine.
  11. Using a sterilized needle or sausage pricker, prick holes across the entire salami.
  12. Weigh the salami, write down its weight on a tag and attach the tag to the salami.
  13. If desired, inoculate with (penicillium nalgiovense, penicillium salamii) mold.
  14. Use the leftover meat from the stuffer/stuffing tube to make a small sample for measuring the initial pH and the pH at later stages. Make sure to record the readings.
  15. Place the salami and test sample into your fermentation space for up to 3 days at 68F - 72F. Ferment until the pH in the test sample reaches 5.3 or below.
  16. Hang the salami in your curing chamber at 55F-57F and 75-78% RH. The salami will dry for 4-12 weeks, depending on its thickness, the humidity, and the air movement. The salami is done when at least 35% of the weight has been lost.

Notes

  • When scaling the recipe up, increase the starter culture accordingly, but keep the amount of water at 60 ml. Double the amount of water if you go over 3 kg of meat. As always, if the meat mix feels too stiff to mix properly and stuff, add more water as needed.

Nutrition Information

Calories 159kcal (8%) Carbohydrates 1g (0%) Protein 11g (22%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.01g Cholesterol 40mg (13%) Sodium 706mg (29%) Potassium 220mg (6%) Fiber 0.2g (1%) Sugar 0.3g (1%) Vitamin A 211IU (4%) Vitamin C 0.4mg (0%) Calcium 5mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 16servigs (per 1000 g raw salami)

Amount Per Serving

Calories 159

% Daily Value*

Calories 159kcal 8%
Carbohydrates 1g 0%
Protein 11g 22%
Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.01g 1%
Cholesterol 40mg 13%
Sodium 706mg 29%
Potassium 220mg 5%
Fiber 0.2g 1%
Sugar 0.3g 1%
Vitamin A 211IU 4%
Vitamin C 0.4mg 0%
Calcium 5mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.