Paradise Salami

Recipes for all sausages

Paradise Salami

Postby NCPaul » Tue Dec 12, 2017 12:43 am

Paradise Salami

Meat and fat (shoulder) 1400 g
Salt 32.2 g
Cure # 2 3.15 g
Dextrose 4.2 g
Sugar 4.2 g
Sodium ascorbate 0.8 g
Grains of Paradise whole 2 g
Grains of Paradise ground 3.6 g
SafePro F-LC 0.4 g

Ground through a very course plate once, mixed briefly with the salts and spices, then stuffed into a 76 mm protein lined collagen casing.

40 hrs. pH = 5.1

10/15 1395 g
10/22 1251 g
10/30 1128 g (19.1%) 45 F / 89 %
11/7 1058 g. (24.2 %). 40 F / 90 %
11/12 995 g (28.7 %)
11/20. 965 g. (30.8 %) 46 F / 86 %
11/26. 938 g
12/3. 877 g. (37.1 %). 44 F / 60 %
12/10. 854 g. (38.8 %). 46 F / 80 %

Paradise salami is made with grains of paradise. I bought them here:

https://www.thespicehouse.com/grains-of-paradise

That website has a nice description of them and of their taste. I both crushed and left whole the grains of paradise. They are smaller than peppercorns and are white inside. I made this salami quite simple to get a good sense of what they bring to sausage (they have have been used for sausage making in the past, though I haven't seen them called for). You can also read about grains of paradise here:

https://en.wikipedia.org/wiki/Aframomum_melegueta

And here:

http://www.seriouseats.com/2010/08/spice-hunting-grains-of-paradise-melegueta-pepper.html

In a salami the grains of paradise are only notable when you catch a whole one and release the taste. They are more pleasant in that way then a whole peppercorn to me. If I use them again, I would increase the amount of whole ones and use ground pepper with them. It is terrific with cheese and crackers.

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NCPaul
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Re: Paradise Salami

Postby Snags » Wed Dec 13, 2017 6:40 am

Sounds and looks magical I need to get some and start experimenting
yet to take the plunge still researching
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