Salami Genoa is made from pork and beef












       

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Salami Genoa is
made from pork and beef and is similar to Salami Milano. Both
incorporate different proportions of raw materials. Some typical
combinations: 50/30/20, 40/40/20 (this recipe) or 40/30/30. Salami
Genoa is also known as Salami di Alessandra. Salami Milano is
chopped somewhat finer than Salami Genoa.



 




Materials

lean pork trimmings
(butt), 40% beef (chuck), 40%
pork back fat or fat trimmings 20%
 

2.0 kg (4.4 lb)
2.0 kg (4.4 lb)
1.0 kg (2.2 lb)
 


Ingredients

salt, 3% (cure #2
accounted for)
cure # 2
dextrose (glucose),
0.2%
sugar, 0.3%
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 3/8" plate (10 mm). Grind beef with 1/8" plate.
2. Mix all
ingredients with meat
3. Stuff firmly into
beef middles or 46-60 mm protein lined fibrous casings. Make links
16-20" long.
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.
The following spice and
herb combination can be found in some recipes:
spices: 4 parts
coriander, 3 parts mace, 2 parts allspice, 1 part fennel
herbs: 3 parts
marjoram, 1 part thyme, 1 part basil.
To make 5 kg sausage
about 7 g of spices and 4 g of herbs are needed.
Some recipes ask for the addition of
red wine and you may add around 120 ml (1/2 cup).

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


traditionally fermented sausages 



 
Page added on August 31, 2008.


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