In Italy, salami is classified according to how it’s cured and the region it comes from. Famous for its lightly fermented flavor, salami Genoa closely associated with the northern city of Genoa, is an uncooked, medium-textured sausage made with mostly pork and lightly flavored with garlic, white pepper, white peppercorns and sometimes red wine. The following recipe/formula is an American version of Salami, Genoa.
5 lbs pork butt (2.27 kg)
1/2 lb pork back fat (227 g)
2 tsp F-RM-52 Culture (6.25 g)*
3 1/4 tbsp pickling salt (63.4 g)
1 1/4 tsp Prague Powder #2 (7.0 g)
1/2 tsp cardamom (1.4 g)
1 tsp garlic powder (3.1 g)
1 1/2 tsp coriander, ground (2.55 g)
1 1/2 tsp white pepper (4.1 g)
1 tbsp white peppercorns (22.2 g)
1 1/2 tbsp powdered dextrose (13 g)
90mm beef bung or 3 1/2” diameter protein-lined fibrous casings
1. Chill pork/fat to 31°F (-0.55°C), grind one time through a 3/16” (5mm) plate.
2. Prepare slurry by mixing 2 tsp F-RM-52 culture with enough chlorine-free water to equal 0.5% of batch weight, stir, set aside.
3. Combine ground meat with remaining ingredients; mix well until it’s batter like, add culture slurry, mix additional 2-3 minutes.
4. Stuff meat batter into beef bungs or protein-lined fibrous casings, tie off in lengths to fit your drying chamber.
5. Ferment at 75-80°F (24-27°C) @ 85-88% relative humidity (RH) for 48 hours.
6. Dry age at 54-58°F (12-14°C) @ 80-85% relative humidity for 5-6 weeks or until salami has lost 25-35% of its green weight.
7. Salami Genoa has a shelf life of 75 days at 50-59°F (10-15°C) @ 68-70% RH if the original casing is left intact.
*The manufacturer of Bactoferm F-RM-52 which recommends that we use at least one quarter of the 25-gram packet for small batches under 50 lbs. This breaks down to about 2 tsp (6.25 grams) per batch (see manufacturer's complete instructions which are included with each culture packet).
A smoker can be used to incubate (ferment) dry and semi-dry sausages. Simply hang product in smoker, close damper and regulate the heat and relative humidity, according to the formulation instructions––no smoke.
Cure #2 is crucial in the production of dry sausage. It inhibits the growth of unwanted bacteria while improving the color and flavor of the final product.
Tying several loops of butcher twine in loops around the diameter (or girth) of the salami helps to support the product during the lengthy drying cycle.