Salami de Arles is made from lean pork and beef












       

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Salami de Arles is made from
lean pork and beef. There are no spices in this recipe and the
flavor of this salami depends entirely on:


the quality of raw materials

good manufacturing practices

Make sure that beef is well trimmed, without sinews,
gristles or fat. The same applies to regular pork trimmings, some
fat is acceptable but no sinews and poor quality trimmings.



 




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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