Tuscan Salami

Dive into the rich flavors of homemade Tuscan Salami with this traditional recipe that brings together premium ingredients and authentic curing techniques. This salami features a harmonious blend of lean pork and back fat, seasoned with aromatic spices and a splash of fine Tuscan red wine.

The process involves infusing garlic into the wine, preparing a cultured mixture, and meticulously grinding and stuffing the meat. With a drying and maturation period, this salami develops a depth of flavor that is both savory and satisfying.

Perfect for slicing and savoring on charcuterie boards or adding a gourmet touch to various dishes, this Tuscan Salami embodies classic Italian craftsmanship.

Tuscan Salami

Ingredients:

750 g lean pork (any type or a mix of ham shoulder, neck, or loin)

250 g back fat (belly or back fat)

25.5 g sea salt

2.5 g Cure #2

2.25 g dextrose

0.12 g T-SPX culture

60 ml distilled water

20 ml red wine (good quality Tuscan red wine)

1/4 clove garlic (crushed, for infusing wine only, removed after infusion)

3 g whole black pepper

3 g coarsely ground black pepper

Instructions:

Infuse the Wine:

Crush the garlic and add it to a small cup. Pour in the red wine and let it steep for 30-60 minutes. Strain the wine to remove the garlic.

Prepare the Culture:

Dissolve the T-SPX starter culture in 60 ml of distilled water. Set aside.

Measure Ingredients:

Weigh the lean pork and back fat. Use these weights to calculate the amounts of the remaining ingredients, except for the distilled water, which stays the same. Weigh out these ingredients and keep them aside.

Mix Seasonings:

In a small bowl, combine sea salt, Cure #2, and dextrose.

Prepare Meat and Fat:

Cut the lean meat and about one-quarter of the back fat into 1-inch chunks. Dice the remaining back fat into small cubes. Sprinkle about 80% of the seasoning mixture over the lean meat and large back fat chunks, and the remaining 20% over the small cubes of back fat. Mix each separately until well combined.

Chill Ingredients:

Freeze the meat and fat for 20 minutes.

Grind Meat and Fat:

Grind the chilled lean pork and larger fat pieces using a 3/16″ (4.5mm) grinder plate.

Combine Ingredients:

Mix the ground pork with the seasonings, dextrose, and starter culture until the mixture becomes sticky. Fold in the ground and cubed back fat, ideally using a stand mixer with a paddle attachment.

Stuff Casings:

Stuff the mixture into 70-110 mm natural casings (beef bungs) and tie into 10″-12″ links.

Prick Salami:

Use a sterilized needle or sausage pricker to make holes throughout the salami.

Label and Dry:

Weigh the salami, note its weight on a tag, and attach the tag to the salami. Optionally, inoculate with mold. Use any leftover meat from the stuffing process to measure initial pH and track it later.

Dry the salami at 59°F – 77°F (15°C – 25°C) with 65% – 86% relative humidity for 7 days, checking that the pH drops below 5.3.

Mature:

Cure the salami in a chamber at 55°F – 57°F (13°C – 14°C) with 80% – 84% humidity for about 3 months.

Alternative Curing Method:

For an alternative method, ferment the salami at 68°F – 70°F for three days to reach a pH below 5.3, then cure at 55°F – 57°F with 75% RH until a 35% weight loss is achieved.

Notes:

Ingredient Quality: The quality of the pork and back fat is crucial. Use fresh, high-quality meat for the best flavor and texture.

Curing Salt: Cure #2 is essential for the fermentation process and to prevent bacterial growth. Ensure you measure it accurately.

Starter Culture: The T-SPX culture is used to promote proper fermentation. Make sure it’s dissolved in distilled water as directed.

Garlic Infusion: The garlic in the wine adds subtle flavor to the salami. Infuse it for the full 30-60 minutes for a more robust taste.

Grinding: Freeze the meat and fat before grinding to make the process easier and to ensure a better texture in the final product.

Mixing: Properly mix the ground meat and fat until the mixture is sticky to ensure even distribution of fat and seasonings.

Stuffing Casings: Use natural casings for an authentic texture and flavor. Tie the casings tightly and evenly to avoid air pockets.

Pricking: Pricking the salami helps release trapped air and prevents the formation of bubbles.

Drying Conditions: Maintain the specified temperature and humidity levels closely to achieve the desired drying and curing effects.

Maturation: Allow the salami to mature fully for the best flavor. Check regularly and ensure that the pH levels and weight loss are as required.

Alternative Method: If using the alternative curing method, ensure you achieve the correct pH level before starting the final curing phase.

Nutrition Information:

Calories: 300 kcal | Total Fat: 25g | Saturated Fat: 9g | Monounsaturated Fat: 10g | Polyunsaturated Fat: 1g | Cholesterol: 60mg | Sodium: 1200mg | Total Carbohydrates: 0-1g | Dietary Fiber: 0g | Sugars: 0g | Protein: 20g

Frequently Asked Questions:

What is Cure #2, and why is it used?

Cure #2 is a curing salt containing sodium nitrite and sodium nitrate.

It helps preserve the meat, prevent spoilage, and give salami its characteristic color and flavor.

It’s essential for curing meats that will be dried.

Can I use a different type of wine if I don’t have Tuscan red wine?

Yes, you can use any dry red wine as a substitute.

The wine adds flavor and helps infuse the garlic, but Tuscan red wine is recommended for its specific flavor profile.

How important is the use of a starter culture?

The starter culture (T-SPX) helps develop the desired flavor and texture in the salami.

It’s crucial for proper fermentation and acidity development.

Skipping it may result in an unsafe or less flavorful product.

Can I make this salami without a sausage stuffer?

While a sausage stuffer makes the process easier and more uniform, you can use a makeshift method like a large pastry bag or even stuff the casings by hand.

Just ensure they are packed tightly to avoid air pockets.

What is the purpose of pricking holes in the salami?

Pricking holes helps release trapped air and prevents the formation of bubbles during the drying process.

It also helps with even drying and curing.

How do I know when the salami is fully cured and safe to eat?

The salami should have lost about 35% of its initial weight and have a pH below 5.3.

It should be firm to the touch and have a slightly dry exterior.

Use a meat thermometer or pH meter for accurate measurements.

Can I use a different type of meat for this recipe?

You can use different cuts of pork or even a mix of pork and beef.

Ensure the fat content is appropriate for a good texture and flavor in the final salami.

What if I don’t have access to natural casings?

If natural casings are unavailable, you can use collagen casings as an alternative.

They are pre-sized and easier to handle, though they may not have the same traditional texture.

How do I store the salami once it’s cured?

Store the cured salami in a cool, dry place or in the refrigerator.

It should be kept in an airtight container or wrapped in paper to prevent it from drying out too much.

Can I adjust the seasoning or spice levels?

Yes, you can modify the seasonings and spices to suit your taste.

Just be cautious with the salt and curing agents, as they are essential for preservation and flavor balance.