Free Hard Salami Recipe

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.

**Formula**
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

Procedure:

Grind the partially frozen meat and fat through a 1/8 - 3/16" plate twice.
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.
Cure in a ziplock bag for 48 hours in the refrigerator.
Stuff into beef middles (available from Butcher & Packer) or 3.88" protein lined casings.
Ferment 48 hours at 80 degrees F.
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.