California Farm Made Salami Sausage

Name: California Farm Made Salami Sausage
Yield: 2 people, 10 salami sausages
Cuisine: American
Ingredients: Whole 8 pound Pork picnic shoulder, 5.5 pounds after bone, skin, tendons are removed; 1 Pound fresh sidepork fat bacon; 2 cups california Red wine; 6 large Garlic elephant cloves, peeled, minced; 40 Grams freshly cracked green peppercorns; 1.75 % of meat weight in flaked Chrystal Diamond kosher Salt, 52 grams; 0.25 % of meat weight in curing salts, 7 grams (called prague curing salt #1 on amazon). Contains 6.25% sodium nitrate, to arrive at 156 ppm recommended USDA level; 12 Pork casings, 38 mm diameter, or 44 mm; Vinegar and olive oil to wash and coat salami for storage

Hobby Horseman @HobbyHorseman

California, United States

Salami making is all about temperature and precision. Salami sausages are not cooked, but cured. We use these last warm days of fall to get the fermentation going, then dry and cure over the winter, indoors. No cooking required, just curing and drying.

Hard to make, dry salami sells for up to $20 a pound. Salami sausages are good for a year, so when you make too many, they are still top flavor to give away as Christmas presents when you make the new ones in fall.

Handmade, cured and dried, your gift will be appreciated. The nitrites and nitrates in the salts will have dissipated out of the meat after eight weeks.

Hobby Horseman @HobbyHorseman

California, United States

Handmade, cured and dried, your gift will be appreciated. The nitrites and nitrates in the salts will have dissipated out of the meat after eight weeks.

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Ingredients

Marinade overnight, cure 8 weeks

2 people, 10 salami sausages

Whole 8 pound Pork picnic shoulder, 5.5 pounds after bone, skin, tendons are removed
1 Poundfresh sidepork fat bacon
2 cupscalifornia Red wine
6large Garlic elephant cloves, peeled, minced
40 Gramsfreshly cracked green peppercorns
1.75% of meat weight in flaked Chrystal Diamond kosher Salt, 52 grams
0.25% of meat weight in curing salts, 7 grams (called prague curing salt #1 on amazon). Contains 6.25% sodium nitrate, to arrive at 156 ppm recommended USDA level
12Pork casings, 38 mm diameter, or 44 mm
Vinegar and olive oil to wash and coat salami for storage
Equipment: meat grinder, bread mixer, scale, sausage stuffer
Cost: pork shoulder $12, pork bacon $4, other $2, $1.50 per salami sausage

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Steps

Marinade overnight, cure 8 weeks

1

Buy whole pork shoulder, usually 8 to 10 pounds, debone, remove skin and tendons. Use trimmings and bone for bean soup. Trimmed meat will be around 5.5 pounds and contain 1 to 1 1/2 pound of fat.
2

Add one pound of fresh bacon to create a mix around 30% fat. Make thick strips of meat and thin strips of bacon. Grind meat coarsely, dice bacon small. Mix spices and salts in wine, mix well into ground meat. Run through dough mixer to homogenize. Rest overnight in fridge.
3

Stuff meat into half pound thin casings with medium tube sausage stuffer, or one pound thick casings with large tube sausage stuffer, double knots on both ends, ferment 3 days at room temperatures around 80F degrees. Dry 8 weeks in dark closet or pantry. After 8 weeks, wash skins with vinegar, rub with olive oil, keep cool and dark.
4

Make sure salami sausage casings do not touch each other till dry, or they will glue together and break when pulled apart. Keep in cool pantry. When serving, always slice on the diagonal, it makes the sausage taste juicier. Enjoy.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on October 22, 2022 18:36

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.