100% Beef Salami
A dry-cured salami made entirely from beef brisket (fatty; trim it or use chuck roast for a leaner result), fermented with a Flavor of Italy starter culture. Recipe from twoguysandacooler.com. Percentages given are relative to the meat weight.
Nutritionper 100 gāŗ
330
Calories
26g
Protein
1g
Carbs
25g
Fat
Ingredients
| 800 g | beef brisket (fatty; trim or use chuck roast for less fat) |
| 20 g | salt (2.5%) |
| 2 g | Insta Cure #2 (0.25%) |
| 2.4 g | garlic powder (0.3%) |
| 1.6 g | black pepper (0.2%) |
| 1.6 g | dextrose (0.2%) |
| 16 g | nonfat dry milk powder (0.2%, optional) |
| ā | Flavor of Italy starter culture, 1/2 tsp in 1/4 cup water per 5 lb of meat |
| ā | Mold 600, brushed on the outside (optional) |
Instructions
- Grind chilled meat and fat together on a 10mm plate.
- Mix the chilled meat and add your starter culture along with your seasonings. Once your mince is sticky and very tacky, stuff it into a 2 inch (61mm) casing.
- Record the weight and brush on the Mold 600 if you plan on using it.
- Ferment at 75F with 80% humidity for 18-24 hours.
- Once you reach your target pH (4.9-5.1), place your salami in a drying chamber (55F and 80% humidity) until you reach your target weight loss.