Italian Salami

[MikeF]

I'm looking for an italian style rustic salami recipe that uses just cure #2 and the sausage culture. And that uses simple ingredients i dont want any spicy sausage recipe. If you could get a rustic recipe that would be great!!Would anyone have a recipe?


Thanks!!

[wheels]

There's one here:

http://forum.sausagemaking.org/viewtopi ... 6&start=90

Phil

[MikeF]

thanks for finding that recipe wheels!

I just have one question about that Salami recipe, I see that the starter culture is mixed with the meat, why then is more culture sprayed on the salami if it already has the culture in the meat?


Thanks!!

[wheels]

The culture in the meat is a lactic acid culture. The culture you spray on is a penicilin culture. One lowers the PH of the meat, the other creates a nice white mould (mold).

I'll leave it for one of US members to advise on which ones are best because you have different ones to those in the UK.

Phil

[MikeF]

I found these two salami recipes the other day while searching for a salami recipe, can someone please take a look at these two recipes to make sure their considered safe. They both look pretty good i really want to try my hand at them. I just want to make sure i'm not trying a recipe that might make me ill or sick.

What do you think?



http://www.volpifoods.com/let-the-journ ... va-salami/

http://www.johnnychefcoat.com/ (scroll down to Hot Pepper Sopressata)

[wheels]

Mike

The second one (Johnny Chef Coat) looks way out on the Instacure - it looks a nice simple recipe but needs reworking completely IMO.

The first one looks OK - it's for a saltpetre cure (I guess), hence the use of only 5/100's of an ounce of cure. It could easily be changed to cure #2 by using 22 gms of cure #2 instead. The slight increase in salt would also IMO be beneficial and adding another 30 gms of salt wouldn't hurt - but that's just my preference. Which starter culture would you be using?

Phil

[MikeF]

Mike

The second one (Johnny Chef Coat) looks way out on the Instacure - it looks a nice simple recipe but needs reworking completely IMO.

The first one looks OK - it's for a saltpetre cure (I guess), hence the use of only 5/100's of an ounce of cure. It could easily be changed to cure #2 by using 22 gms of cure #2 instead. The slight increase in salt would also IMO be beneficial and adding another 30 gms of salt wouldn't hurt - but that's just my preference. Which starter culture would you be using?

Phil

Thanks wheels,

I haven't thought about which culture to get would you recommend me a certain culture to use? This would be my first time using starter cultures, this is just that white mold that grows on the salami, correct?

Thanks so much!!
I appreciate it

[MikeF]

Mike

The second one (Johnny Chef Coat) looks way out on the Instacure - it looks a nice simple recipe but needs reworking completely IMO.

The first one looks OK - it's for a saltpetre cure (I guess), hence the use of only 5/100's of an ounce of cure. It could easily be changed to cure #2 by using 22 gms of cure #2 instead. The slight increase in salt would also IMO be beneficial and adding another 30 gms of salt wouldn't hurt - but that's just my preference. Which starter culture would you be using?

Phil

Thanks wheels,

I haven't thought about which culture to get would you recommend me a certain culture to use? This would be my first time using starter cultures, this is just that white mold that grows on the salami, correct?

Thanks so much!!
I appreciate it

[wheels]

No, it's what makes the salami safe - hopefully one of our US members will advise what to use (they are different in the UK).

Phil

[MikeF]

No, it's what makes the salami safe - hopefully one of our US members will advise what to use (they are different in the UK).

Phil

Oh ok Thanks alot for your help wheels!!, i'll wait to see what they advise to use.

[MikeF]

anyone?

[Scotty2]

Butcher Packer offers 4 starter cultures. I've only used F-LC, and it's been fine. The other 3 other than the M-EK-4 all work similarly, it's a matter of taste. The other mold of which you speak is a penicillin spray used to create a mold culture on the outside of your salumi. Two different animals.

[Chuckwagon]

Hi Mike,
Smart man to check it out first! Better safe than sorry. I would challenge both recipes. The first contains merely five hundredths of a gram of “curing salt”. It doesn’t even specify #1 (nitrite) or #2 (nitrate + nitrite). And the amount is way out of whack (a “whack” is three grams plus a “smidge”). Shucks pard, for 11 pounds of meat we use 12 grams of Cure #2… and this recipe is for 20 lbs.! Nearly twice that amount. Granted, this is an Italian recipe (by an Italian Chef) and no doubt uses a different cure than we have in the United States. Nevertheless, it appears to be a bit “light”.

The second recipe contains only three pounds of meat, but gives instructions for using enough Cure #2 to treat fifteen pounds of meat! (1 tablespoon = 3 teaspoons) Way too much cure. The author (a chef) claims to make only 7 or 9 “hot dog size” links. My gosh… with a tablespoon of Instacure #2? If you took that amount in one sitting it would cancel both our clocks!

Mike, I’m getting’ old and cynical and suspicious of people who publish material they know nothing about. I’ve found that chefs are wonderful cooks. Most make food that make ya want ta’ lick the bottom of the pan. And butchers are generally nice chaps who would let you borrow their favorite saddle and most of them can cut perfect steaks and roasts in the dark with one hand on a flashlight! However, I believe that generally, neither group can make a great sausage. To make first-rate sausage requires a lot of skill, a hefty amount of knowledge, plenty of common sense, and even more experience. People who make great sausages are called “sausage makers", not chefs & butchers generally.

Why not take a look at Stan Marianski’s website? It’s free and contains a vast amount of information by a professional sausage maker. Here’s the link. http://www.wedlinydomowe.com/index.html
If you go down the left column you’ll find some great recipes for what you are looking for. Second from the bottom of the list is “fermented sausages”. Click on it then click on “starter cultures” for a wealth of info.

If I were you, I’d order Marianski’s book called “The Art Of Making Fermented Sausages”. Its probably the most comprehensive book on the market regarding the type of sausage you are interested in. There are plenty of recipes in the back of the book too - all spell out clearly, with the correct and safe amount of specific cure.

Good luck Mike. Learn all you can and your sausages will constantly improve. If you are ever in doubt about the amount of cure to use, be aware that “wheels” (Phil Young) is an expert on the subject. He has kindly offered to check any recipe (for safety purposes) before you use it.

Best wishes, Chuckwagon

[wheels]

Chuckwagon

I think that the first one is using saltpetre - with this the cure level is fine. I've adapted it for cure #2 above.

Phil