Salami Genoa

Salami Genoa and Bologna Milano are actual agnate and they both absorb altered accommodation of raw materials. Some archetypal combinations: 50/30/20, 40/40/20 (this recipe) or 40/30/30. Bologna Genoa is additionally accepted as Bologna di Alessandra. Bologna Milano is chopped somewhat bigger than Bologna Genoa.

MeatsMetricUS
lean pork trimmings (ham, butt)400 g0.88 lb.
beef (chuck)400 g0.88 lb.
pork aback fat or fat trimmings200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #22.5 g½ tsp.
dextrose (glucose), 0.2%2.0 g⅓ tsp.
sugar, 0.3%3.0 g⅓ tsp.
white pepper3.0 g1½ tsp.
garlic powder1.0 g⅓ tsp.
OR beginning garlic3.5 g1 clove
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork and aback fat through ⅜” bowl (10 mm). Bullwork beef with ⅛” plate.
  2. Mix all capacity with arena meat.
  3. Stuff durably into beef middles or 46-60 mm protein lined coarse casings. Accomplish links 16-20” long.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Dry at 16-12º C (60-54º F), 85-80% clamminess for 2-3 months. The sausage is broiled until about 30-35% in weight is lost.
  6. Store sausages at 10-15º C (50-59º F), 75% humidity.
Notes

If cast is adapted aerosol with M-EK-4 cast ability afterwards stuffing.

The afterward aroma and assemble aggregate can be begin in some recipes:

  • spices: 4 genitalia coriander, 3 genitalia mace, 2 genitalia allspice, 1 allotment fennel.
  • herbs: 3 genitalia marjoram, 1 allotment thyme, 1 allotment basil.

To accomplish 1 kg sausage about 1.5 g of spices and 1 g of herbs are needed.

Some recipes ask for the accession of red wine and you may add about 30 ml (⅛ cup).

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