Salami Sorrento is made from lean pork, beef and regular pork trimmings












       

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Salami Sorrento is made from
lean pork, beef and regular pork trimmings.



 




Materials

lean pork (butt, ham),
60%
beef (chuck), 20%
regular pork trimmings 20%
 

3.00 kg (6.60 lb)
1.00 kg (2.20 lb)
1.00 kg (2.20 lb)
 


Ingredients

salt, 3% (cure # 2
accounted for)
cure # 2
dextrose (glucose),
0.2%
ground white pepper
whole white pepper
garlic
T-SPX culture,


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



Instructions

1. Grind pork and
back fat through 3/16" plate (5 mm). Grind beef with 1/8" plate.
2. Mix all
ingredients with meat
3. Stuff firmly into
40-60 mm 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 1 month. 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 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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