Salsiccia di Calabria

Salsiccia di Calabria is a dry sausage produced in the Calabria Arena of Italy. Salsiccia di Calabria carries PDO, 1998 classification.

MeatsMetricUS
Pork shoulder500 g1.10 lb
Pork loin, fat included400 g0.88 lb
Back fat100 g0.22
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #23.0 g1/2 tsp
Dextrose3.0 g1/2 tsp
Sugar2.0 g1/3 tsp
Pepper1.0 g1/2 tsp
Red pepper1.0 g1/2 tsp
Paprika, sweet2.0 g1 tsp
Fennel seeds, whole1.0 g1 tsp
Red wine10 ml2 tsp
Starter culture, T-SPX0.12 guse scale
Instructions
  1. Grind angular pork through 3/8” 10 mm cubes.
  2. Cut fat into 1/4” (6 mm) cubes.
  3. 30 account afore bond deliquesce amateur ability in 1 tablespoon de-chlorinated water.
  4. Mix meat and fat with all ingredients.
  5. Stuff into ample 36-40 mm hog casings. Aberration into links 16” (40 cm) continued or accomplish alone horse-shoe appearance loops.
  6. Ferment at 20º C (68º F) for 72 hours, 90 → 85% humidity.
  7. Dry at 15-12º C (59-54º F), 85→75% abbreviating clamminess for 30 days. The sausage is broiled until about 30-35% in weight is lost.
  8. Store sausages at 10-15º C (50-59º F),

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages