Salami Lombardia is made from lean pork and beef












       

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Salami Lombardia is made from
lean pork and beef. Although smoking is not mentioned in the
instructions, this salami is sometimes given a very light cool smoke
after fermentation.




 




Materials

pork trimmings (butt), 40%
beef (chuck), 30%
lean pork (butt, ham), 30%
 

2.5 kg (5.5 lb)
1.5 kg (3.3 lb)
1.0 kg (2.2 lb)
 


Ingredients

salt, 3% (cure # 2 accounted for)
cure # 2
dextrose (glucose), 0.2%
sugar, 0.2%
T-SPX culture,


140 g
12 g
10 g
10 g
0.6 g (1/4 tsp)



Instructions

1. Grind pork and back fat through 3/8 - 1/2"
(10-12 mm) plate. Grind beef with 3/8" (10 mm), refreeze and grind
again with 1/8" (3 mm) plate.
2. Mix all ingredients with meat
3. Stuff firmly into 60-70 mm beef middles or
protein lined fibrous casings. Make 12" long links.
4. Ferment at 20º
C (68º F) for 72 hours,
90-85% humidity.
5. Dry at 16-12º
C (60-54º F), 85-80%
humidity for 2-3 months. The sausage is dried until around 30-35% in
weight is lost.
6. Store sausages at 10-15º
C (50-59º F), 75%
humidity.



Notes

If mold is desired spray with M-EK-4 mold culture
after stuffing.


If sausage is made without starter culture (not recommended) read
about curing in

traditionally fermented sausages 



 
Page added on September 1, 2008.


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