Homemade Sausage Making

This salami is basically Genoa with whole Fennel seeds. I made this at Christmas and one was ready today (35% loss). Just in time for homemade pizza in the wood fired Pizza oven for Valentines dinner. Still -20 out so the oven takes a little longer to get up to temperatire.

Valentines Pizza was a hit!

That looks great, so was the salami made with Cure #2 or did you go with #1? I haven't ventured too far down the dry sausage path yet but I am planning on a summer sausage and a quick (Cure #1) American pepperoni for my first dive into that pool before the temps rise in Atlanta this year. So I have about 30-75 days. I have the refrigerators once I grind and stuff but there is a point when working in my garage that the sausage will contain too much human sweat . So not only would it be disgusting but I would have to count it as an ingredient .

I used cure #2. Here is the recipe I used from meats and sausages website:
Meats Metric US
lean pork trimmings (butt) 400 g 0.88 lb.
beef (chuck) 400 g 0.88 lb.
pork back fat or fat trimmings 200 g 0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt 28 g 5 tsp.
Cure #2 2.5 g ½ tsp.
dextrose (glucose), 0.2%
sugar, 0.2%
white pepper 2.0 g 1 tsp.
black peppercorns 4.0 g 1 tsp.
whole fennel seeds (dried) 3.0 g 2 tsp.
garlic 2.0 g 1 small clove
red wine (Chianti) 25 ml 1½ Tbsp.
T-SPX culture 0.12 g use scale
Instructions
Grind meat and fat through 3/16” plate (5 mm).
Mix all ingredients with ground meat.
Stuff firmly into beef middles or 46-60 mm protein lined fibrous casings.
Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
Dry at 16-12º C (60-54º F), 85-80% humidity for about 30 days. The sausage is dried until around 30-35% in weight is lost.
Store sausages at 10-15º C (50-59º F), 75% humidity.

Hey Don that salami does look good and such even drying? What are you using for a curing chamber these days?

That looks terrific. One of my favorites.

redzed wrote: ↑

Fri Feb 19, 2021 16:02

Hey Don that salami does look good and such even drying? What are you using for a curing chamber these days?

Chris I still have my little milk dispenser fridge I use for my chamber. For this batch the key is the cold weather! I keep my outside sausage shed temperature at 12C. I have my sausage in the chamber but since its against an outside wall it stays at an even 11C without it even being plugged in! My humidity with just the sausage in it stayed up at about 85% for the first month then dropped down to 69-73 for the last 4 weeks. Just took the last of it out and vac packed it today.