Salame semplice

Air dried cured meat and salami recipes

Salame semplice

Postby quietwatersfarm » Sat Mar 09, 2013 4:24 pm

Nice easy and very popular salami.

This is a quite firm sausage that is not too dry to the taste (due to the hand cut fat dice) and with a nice subtle heat that lingers with the other flavours to help remind you how nice it just was :)

Grind meat and mix well with other ingredients (v cold as usual).
Starter in a little water in in its goes (again, all as usual)
Then mix in (par frozen) diced fat well enough to ensure a consistent spread throughout the mixture but careful enough not to smear.
When doing a batch I generally stuff these into 100mm fibrous casings but beef middles be ideal.

I then start this for a full day/day and a half at 80F/90Rh then into the curing room for about a month at 60F/80Rh until its lost about a third of its weight.

Proper good Pork 75/25 800
Hard back Fat diced to 12-15mm 160
Sea salt 24
Cure#2 2.2
Coarse freshly ground mix of green & black peppercorns 3.5
minced Garlic 3.5
Freshly ground coriander seeds 2
Peperoncino flakes 2
Ground mace 1.2
Icing sugar 5

Starter Culture of your choice (I use LHP)
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Re: Salame semplice

Postby taprobane » Tue Apr 08, 2014 4:50 am

Are the spice quantities statedin gms or as a percentage?
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Re: Salame semplice

Postby NCPaul » Tue Apr 08, 2014 1:16 pm

That recipe is in grams.
Fashionably late will be stylishly hungry.
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Re: Salame semplice

Postby wheels » Tue Apr 08, 2014 1:25 pm

Nice recipe QWF.

Other than Its easy availability, is there a specific reason why you use icing sugar rather than dextrose?

Phil
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Re: Salame semplice

Postby quietwatersfarm » Tue Apr 08, 2014 5:47 pm

No Phil not really. It was just what I had to hand the first time round, flavour was good so that's what got written in the book! :)

Dextrose would work fine.
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Re: Salame semplice

Postby wheels » Tue Apr 08, 2014 6:53 pm

Cheers John.
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