Homemade Sausage Making

Next up is Cacciatore. I have never ate cacciatore so I don’t know what to expect. Marianski calls for “red pepper”. I don’t think this is a hot salami is it?

@ 2g./Kg. red pepper, it should not be 'hot' per say, just a touch of heat. You can certainly adjust to your tastes though.

Stupid question? Red pepper flakes?

Original cacciatore is a lightly spiced small dried sausage. Other than pepper, garlic and maybe a bit of fennel no other spices were used. However, there are all kinds of versions out there now, including spicy ones. You can certainly use dried chili flakes or hot paprika if you don't have any Italian hot peppers.

Marianski’s recipe is
60% lean pork
10% lean beef
30% back fat
Tsp X .6/kg
Stuffed into 36-40mm hog casings
Ferment @20C 72 hrs 90-95%RH
Dry 2 days 16-28C 90-85% RH
Dry 16-12C 80-85% RH

Ok my question is why the slow drop in temp and humidity for 2 days. I realize that the humidity can be brought down as it dries but this is the only recipe he specifically points this out. The only other thing I see is the higher fat content. I actually dry everything at roughly the same temp and humidity as there is new stuff going in all the time. Maybe I’m a sucker for punishment but I pick recipes which are slightly different. Not sure if I’m learning or just confusing myself

Main reason is avoiding case hardening. Small particles of meat and fat not letting good movement/ process of osmosis from center, plus outside of baton layers needs some moisture for a little longer time to get LAB working, so extended time of high humidity and little raised temperature is needed.
BTW - during your learning process keep in mind that diameter of salami is also very important. So batter ask questions before doing not after.

Thanks Stefan it’s just curious that it’s only mentioned for this one. I haven’t made it yet I like to iron out in my head before I do.