Pitina ā Italian Meatball Salami
Celebrate Sausage S02E09 ā a traditional Italian salami shaped into balls, made from lean beef with pork shoulder and belly, then rolled in cornmeal (polenta flour), fermented, cold smoked and dried. From twoguysandacooler.com. Uses the Flavor of Italy starter culture.
Nutritionper 100 gāŗ
330
Calories
24g
Protein
3g
Carbs
25g
Fat
Ingredients
| 300 g | lean beef |
| 150 g | pork shoulder |
| 50 g | pork belly |
| 12.5 g | salt |
| 1.25 g | Insta Cure #1 |
| 1.5 g | black pepper |
| 1.25 g | fennel seeds, crushed |
| 37.5 ml | red wine |
| 1 | garlic clove, minced |
| 0.9 g | dextrose |
| ā | Flavor of Italy starter culture (rehydrate 1/4 tsp in 1/8 cup distilled water per kilo of meat/fat, rest 30 min) |
| ā | corn flour (polenta flour) |
Instructions
- Clean the meat and fat and cut into small strips. Place in the freezer to chill for 45 minutes.
- Grind the meat on a 6mm plate (or finely mince by hand if you don't have a grinder). Rechill before mixing ā keep the meat below 34Ā°F (1Ā°C) at all times during processing.
- Add the starter culture and all the rest of the ingredients to the chilled mince. Mix to combine until the meat mass gets sticky; a small handful should stick to your hand held upside down.
- Grab a handful of the meat mixture and form it into a meatball (about 200g each). Dip the meatball into some red wine, then roll it in medium-ground corn flour (polenta flour) and place on a tray.
- Ferment by placing the pitina in an environment between 75Ā°F and 85Ā°F (24ā29Ā°C) with high humidity for 18ā24 hours. Cover with cling film to lock in moisture; a good place is your oven with the light on but the oven off. The goal is a pH between 5.2 and 4.9.
- After 18 hours, test the pH. Once you reach the goal (anywhere between 4.9 and 5.2) move on.
- Cold smoke for 1Ā½ to 2 hours, keeping temperatures under 85Ā°F.
- After cold smoking, move the pitina to a drying area. Ideal conditions are 55Ā°F (13Ā°C) with 80% humidity. Let dry for 3ā4 weeks; the longer they dry, the firmer they become (mine dried for 4 weeks). A dedicated drying chamber, cellar or basement meeting these parameters all work.
- When finished drying, thinly slice and enjoy. Store remaining salami in an airtight container in the refrigerator.