Fullbean Charcuterie - Tuscan Salami

Fullbean Charcuterie - Dried Meat Recipes - Tuscan Salami

Ingredients
450 grams Pork Back Fat
1800 grams Boneless Pork Shoulder Butt
56 grams Kosher Salt
7 grams Prague Powder #2
60 ml Water
30 grams Dextrose
12 grams Fennel - toasted and cracked beneath a knife
12 grams Coarsely Ground Black Pepper
6 grams Minced Garlic
125 ml Chianti or other dry Tuscan Red Wine
Spray Bottle of Diluted Bactoferm 600
See Bactoferm Dilution Directions

Instructions
Grind very cold fat through a large die into a bowl on top of ice
Combine Pork with salt and Prague Powder #2, grinding through a small die into a bowl on top of ice
Combine Fat and Meat in a bowl and place in refrigerator
Add remaining ingredients and mix with a paddle attachment on an electric mixer
Stuff the mixture into Hog Casings with each link 12" long
Prick all air pockets
Tag all links noting starting date and starting weight

Inoculation Phase
Hang the links in the drying cabinet set to 85 degrees F and 85% humidity until white mold starts to appear (12 hours or more)

Dry Curing Phase
After the white mold appears, reset the drying cabinet to 60 degrees F and 60-70%% humidity
Monitor weight loss daily until hanging weight drops to 65% or less of starting weight

This recipe was adapted from Charcuterie; the Craft of Salting, Smoking and Curing

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