Garlic Salami

Recipe courtesy of Oliveto Restaurant and Café

Ingredients:
2.2 pounds pork shoulder, diced
4 ounces pork fat back, diced
11/3 tablespoons salt
1 teaspoon coarsely ground black pepper
½ teaspoon Insta Cure #2
1¾ teaspoon minced garlic
¼ cup dry red wine
1 teaspoon dextrose
2 tablespoons distilled water
¼ teaspoon T-SPX starter culture
2 12-inch links beef middles, rinsed of salt and soaked in water for half an hour

Instructions:
Place meat and fat on a sheet tray. Freeze for at least half an hour to harden meat. Grind through a meat grinder with a 3/8-inch plate. Add remaining ingredients except starter culture. Mix until all is incorporated. Dissolve starter culture in 30 milliliters of distilled water. Add to meat mixture and mix until mass becomes sticky and looks homogenous. Stuff tightly into casings. Tie both ends. Ferment at 70 F. degrees for 48 hours at 90-percent humidity. Remove and place in a drying environment at 55 to 60 F with 75-percent humidity for 6 to 8 weeks or until it loses 30 percent of its starting weight.

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