Dakotah Sausage Stuffer & Jerky Maker For Sausage, Beef & Venison


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Homemade Sausage, Curing Meat & Jerky Recipes
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.

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 
    the batch weight, stir well and set aside.
3. Combine ground pork/fat with remaining ingredients; mix well until it’s sticky and batter like, add
    culture slurry and mix additional 2-3 minutes.
4. Stuff  meat batter into beef bung or protein-lined fibrous casings cut and tied to a length that will
    hang comfortably in  your dry curing area.
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 the 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. Or vacuum pack and freeze up to 6 months.
    *The manufacturer of Bactoferm F-RM-52 meat starter culture recommends that you use 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

     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.

    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.
You will find recipes for these and many more sausage, meat curing and jerky making at home in our cookbooks
  • Old-Fashioned Sausage Roll Recipe
  • Breakfast Sausage Recipes
  • Ground Jerky Recipes
  • Beer Sausage Recipe
  • Pork Hot Dog Recipe
  • Lamb Breakfast Sausage Recipe
  • Hamburger Jerky Recipes
  • Honey Roll Recipe
  • Apple Chicken Breakfast Sausage Recipe
  • Hot Breakfast Sausage Recipe
  • Teriyaki Jerky Recipe
  • Chicken Italian Sausage Recipe
  • All-Beef Breakfast Sausage Recipe
  • Brown And Serve Breakfast Sausage Recipe
  • Sweet Italian Sausage Recipe
  • Cowboy Jerky
  • Smokehouse Jerky Recipe 
  • Charcuterie Recipe
  • Capicola Recipe
  • Hot Water Bath For Sausages Recipe
  • Jerky Drying Methods
  • Meat Curing Methods
  • Vegetarian Sausage Recipe
  • Natural Collagen Casings For Sausages
  • Corned Beef Recipe
  • Charcuterie Recipes
  • Andouille Recipes
  • Kielbasa Sausage Recipe
  • Maple Breakfast Sausage Recipe
  • Ground Jerky
  • Genoa Salami Recipe
  • Curing A Ham
  • How To Smoke/Cook A Ham
  • And So Many, Many More!