How to Make Homemade Salami: A Unique Grandfather’s Recipe!
Salami, a popular Italian cured meat, has gained immense popularity in recent years due to its versatility. It effortlessly pairs with a variety of dishes, enhancing flavors and adding depth.
This versatility plays a significant role in its global admiration. Whether stewed, paired with pasta, sandwiched in a baguette, or tossed in a salad, there are countless dishes that can feature salami. Furthermore, numerous salami varieties boast unique and exceptional flavors, tempting one to try them all. Today, we will delve into preparing traditional salami, a true gem of Italian cuisine.
Ingredients for Homemade Salami:
- 5 kg of lean pork meat.
- 2 kg of lean beef.
- 3 kg of bacon (cut into cubes).
- 300 grams of fine salt.
- 35 grams of white and black pepper.
- 3 grams of nutmeg.
- 300 grams of comprehensive salami additive.
- 2 cups of white wine.
- 3 garlic cloves (previously crushed).
- 3 grams of cinnamon and cloves.
- Synthetic or natural sausage casing.
- Knife.
- Mixer.
- Pot.
Steps to Make Homemade Salami:
- Begin by chilling the meats. Cool the beef to around -1°C and then dice it into pieces up to 10 mm. Do the same with the pork, but dice it into 12 mm chunks.
- Next, salt both types of meat and place them in the mixer for a few minutes.
- Add the salami additive, garlic cloves, cinnamon, and cloves to the meat mixture, and continue mixing.
- Once integrated, pour in the cold white wine and blend.
- After the meat has absorbed the wine, incorporate the bacon. At this stage, mix vigorously until the mixture achieves a slightly sticky consistency.
- The next step involves stuffing the chosen casing with the meat mixture. Ensure not to overfill, as this might rupture the casing.
- Allow the stuffed salami to dry and rest for half a day, isolated from external elements.
- Following this resting period, begin a hydration process. Keep the salami in a humid environment (around 95% humidity) for at least 2 days.
- Check the firmness between 10 to 20 days. By this time, it should cut easily, and the casing should peel off without any issues.
- After 30 days, the salami will be ready to savor. If not consuming immediately, you can coat it with edible fat as a preservative, prolonging its shelf life.
Note: The drying process usually results in salami shrinking by 30% to 40%. In other words, your salami will lose nearly half its original size in the days following its preparation. Nonetheless, the effort is well worth it, especially for homemade salami. Dive in and prepare your own!
