This salami was my first success story. I was so stoked when I tried it. After all the battles I'd had with mold and the plethora of locker room aromas I'd faced during the process, I was very wary when I took that first bite. The transformation that takes place is a total buzz. When you cut through it's knobbly mouldy exterior to reveal the rosy goodness within you will gasp. Hold it up to the light coming through the window, it looks like stained glass. Hallelujah.
This salami is a real crowd pleaser. It's wonderfully aromatic and rich with funk. You can make it any size you like and it'll still be great. I usually go for sheep bungs (I believe this is the sack that holds the animals appendix) which are a nice big size. They also have the added bonus of only having one open end which means there's one less knot to tie. I highly recommend trussing these due to their weight. It'd be a real shame to have the salami tear free of the knot due to the salamis weight which can be over 1kg.
3.8kg skinned, boned pork shoulder, all glands and obvious sinew removed
1.6kg fork back fat, sliced into pieces no bigger than your thumb
133g sea salt
16g DQ curing salt #2 http://www.butcher-packer.com/
14g coarsley ground black pepper
30g toasted and cracked fennel seeds
10 garlic cloves, minced
300ml dry red wine, such as chianti
24g of bactoferm http://www.butcher-packer.com/
70ml distilled water
5 sheeps bungs (you may need more or less depending on their size)
1. Partially freeze the meat and fat if possible
2. Grind the pork shoulder and fat through the large die of your mincer (make sure it's nice and cold! Put it in the freezer beforehand) then place in a large vessel for mixing, I use a large stockpot. Add the salt, curing salt, pepper, dextrose,fennel seeds, and garlic and using a gloved hand mix it together well, making sure you didtibute the fat evenly. Half way through this stage start adding the wine. Mix until its all absorbed and the meat feels tacky. You want to do this quickly, bearing mind the heat from your hand is threatening the emulsion you're trying to achieve between meat and fat.
3.Dissolve the bactoferm in the distilled water and then mix this thoroughly through the meat.
4. Load the casing on to the sausage stuffer and fill till very tight, you don't want any slack as you do with fresh sausages. Either fill the bung up, till you've got enough skin left over for tying, or tie a knot, fill the skin to the desired length leave some skin for tying and then cut the salami free. Repeat till all the casings are filled. Take the remaing bit of mix that is always left in the end of the stuffer and wrap it in glad wrap to use as your PH control salami.
5.Tie a hanging loop into the open end of the salamis. I describe this process in detail in my Nduja post. Just take care to wind the skin into the knot or they may drop during the drying process. This sucks. Avoid.
6. Hang your salamis and your PH contol portion in your incubation/drying chamber and incubate for 24-48hours. Using litmus strips to test your control mix, determine whether their PH level has dropped below 5. When it has, switch your chamber to drying mode and wait.
7. After a week you may find your salamis are covered with a lot of green fluffy mould. Wash it off thoroughly under the tap and then dry them thoroughly with towels. Hang 'em back up and wait some more.
8. After your first mould wash it is a good time to weigh them and label them accordingly including the date they were made. This gives you a start weight which you are looking to reduce by at least 30%. I often take them down to 50%. This is all a matter or personal preference and experimentation.