Calabrese Salami Food
CALABRESE SALAMI
Steps:
- Rehydrate the starter culture in 60 ml distilled water. (see notes)
- Weigh the lean meat and the back fat in grams. Divide the total weight by 1000, then multiply each ingredient by that number, except the distilled water (see notes). For example, if the combined weight of the meat and back fat is 2650 g, you need to multiply the ingredients specified above by 2.65.
- In a small bowl, combine the salt, Cure #2 and dextrose.
- Cut the meat and the back fat into 1-inch pieces, and place into separate bowls. Sprinkle 3/4 of the salt mixture over the lean meat and the remaining 1/4 over the back fat. Mix each well to ensure even distribution. Freeze both for 20-30 minutes.
- Grind the lean pork through a 1/2-inch (12 mm) grinder plate. Grind the back fat through a 1/4-inch (6mm) grinder plate.
- Combine the lean pork with the starter culture and all of the seasonings. Mix well, until sticky, then mix in the groud back fat. It helps to use a stand mixer with a paddle attachment for this.
- Stuff into beef bungs and tie into 10-inch (25cm) links.
- Using a sterilized needle or sausage pricker, prick holes across the entire salami.
- Weigh the salami, write down its weight on a tag and attach the tag to the salami.
- If desired, inoculate with mold.
- Use the leftover meat from the stuffer/stuffing tube to make a small sample for measuring the initial pH and the pH at later stages. Make sure to record the readings.
- Dry at 59F - 77F (15C - 25C) and 65%-86% RH for a period of 7 days as per the drying protocol above. Measure the pH, it should be below 5.3 at this point.
- Mature in the curing chamber at 55F - 57F (13C - 14C) and 80% - 84% for about 3+ months.
Nutrition Facts : Calories 290 kcal, Carbohydrate 1 g, Protein 17 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 63 mg, Sodium 1129 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CAPRESE APPETIZER
Caprese salad skewers. Perfect for holiday parties.
Provided by Jessi
Categories Appetizers and Snacks Antipasto Recipes
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Toss tomatoes, mozzarella cheese, olive oil, basil, salt, and pepper together in a bowl until well coated. Skewer one tomato and one piece of mozzarella cheese on each toothpick.
Nutrition Facts : Calories 103.8 calories, Carbohydrate 2.4 g, Cholesterol 18.1 mg, Fat 7.3 g, Fiber 0.4 g, Protein 7.2 g, SaturatedFat 3.3 g, Sodium 178.6 mg, Sugar 0.3 g
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