This is a modified Hard Salami formula. As I detail in the book, I feel each type of Salami should be robust and assertive. Recognizing that this is not to everyone's tast, I'll give you a Hard Salami formula that can be made from a number of types of meat and be mild or robust.
Ingredient Amount Comments
 Pork, Shoulder 4lb 8oz +   
 Pork, Back Fat 8oz = 28% fat   
     Note that the amount of fat can vary depending upon your preference.
 Beef or Venison (lean) 1lb 14oz +   Do not use beef fat.
 Pork, Shoulder (lean) 1lb 14oz +   The beef and/or venison must be very lean.
 Pork, Back Fat 1lb 4oz = 33% fat   
 Meat 5lb   
 Salt 7 tsp   
 Cure #2* 1 tsp   *These ingredients are available from Butcher & Packer Supply Co.,
 Dextrose* 1 Tbsp   Detroit, MI. Telephone: 1-800-521-3188. 
 Starter Culture* 1/4 tsp + 1/4 cup water   The Starter Culture is: Bactoferm F-LC 1/8 tsp + TD-66 1/8 tsp
 Garlic Powder 1/2 tsp to 2 Tbsp*   
 Ginger (ground) 1/2 tsp to 1 Tbsp*  *smaller amounts for mild & the larger amounts for robust salami
 Whole Black Pepper 2 to 4 tsp (optional)*  
 White Pepper (ground) 1 Tbsp   
 Dry Red Wine 1 cup   
  1. Grind the partially frozen meat and fat through a 1/8 - 3/16" plate twice.
  2. Thoroughly mix all dry ingredients with the meat and fat. Add the wine and mix well. Then add the starter culture and water and mix well.
  3. Cure in a ziplock bag for 48 hours in the refrigerator.
  4. Stuff into beef middles (available from Butcher & Packer) or 3.88" protein lined casings.
  5. Ferment 48 hours at 80 degrees F.
  6. Hang in the refrigerator and dry to achieve a 20-40% shrink. This will take 3 or more weeks. The salami should feel hard to the touch.
Free Hard Salami Recipe From The Alchemist's Bookshelf Domain
Copyright 2005-2009 William R. Mende All rights reserved.