Home Made Genoa Salami

Updated at: Sun, 07 Apr 2024 10:03:31 GMT

Step 1

Start by grinding the pork shoulder and pork fatback through a meat grinder using a coarse grinding plate.

Step 2

In a large mixing bowl, combine the ground meats with kosher salt, Instacure #2, black pepper, fennel seeds, coriander seeds, white peppercorns, crushed red pepper flakes, and minced garlic. Mix well until all the ingredients are evenly distributed.

Step 3

Stuff the meat mixture into natural hog casings, making sure to pack it tightly without overfilling.

Step 4

Tie off the ends of the casings with butcher's twine and then use a sterilized needle to prick small holes along the length of the salami to allow for air circulation during the curing process.

Step 5

Hang the salami in your dry age fridge at a temperature of around 55°F (13°C) and with a humidity level of about 70-80%. Allow the salami to dry and cure for 4-6 weeks, or until it has lost about 30% of its original weight.

Step 6

Once the salami has finished curing, it should have a firm texture and a deep, savory flavor. Slice thinly and enjoy on its own, or as part of a charcuterie board.

1 liked

0 disliked