Genoa Salami

To try out my new drying fridge I wanted a simple salami recipe and chose one of Len Poli's (adobe .pdf file). It's a Genoa salami, but it's not of Italian origin; the famous Italian salami from the Genoa area is Salame Sant'Olcese, this recipe's wholly American.

I adapted the recipe slightly to use cure #1 and saltpetre instead of cure 2, also to replace the wine as my wife can't have alcohol and to increase the salt slightly. I also used acidophilus instead of the starter cure. Ridiculous though it may seem, the starter cultures used in the US aren't available in the UK even though the Danish manufacturer has UK offices. I normally use Bessastart or LS-25 instead, but in the absence of either, acidophilus is an acceptable substitute.

The meat was stuffed into 60mm casings as against the 100mm ones in the original recipe. They were fermented for 48 hours and have been drying for a further 4 days:

Genoa Salami

So far, I'm pleased with the way the new curing chamber/fridge is working. I guess that the final "proof of the pudding" will be in the tasting though. I am slightly worried that I have estimated the airflow incorrectly - this can result in the outside hardening before the inside of the salami is dry. For fear of this, I've set the fan to operate only when the fridge motor is running, rather than continuously.


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There are two comments

luke

Hi, Do you know what the pH levels of the salami should be after the incubation period when using bessastart culture. I have been searching the web with no luck on this topic, mostly because the sites on this product are not in english.
Thanks

luke, (Email ) - 02-10-’10 12:21
Phil

You’re after a PH lower than 5.2.

For further info see:

http://www.wedlinydomowe.com/sausage-typ..

and:

http://www.wedlinydomowe.com/sausage-typ..

Phil

Phil, (Email ) (URL) - 02-10-’10 21:35

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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