Updated: Feb 18
This recipe was one of my first attempts at fermented dried sausage. It is cold smoked and has fermentation culture. The result was a decent salami but during the same curing session I made a Spanish Salchichon dried/smoked sausage that I liked much better. That recipe is also listed on the site. Try them both and decide which one you prefer.
5 lbs. of pork and pork fat 80/20 ratio
60 g. salt
6 g. cure #2
5 g. corn syrup
2.5 g. sugar
9 g. cracked black pepper
5 g. ground red pepper flakes
5 g. Allspice
1/8 tsp T-SPX culture
1. Prepare your T-SPX culture as per the package. I needed to dissolve mine in warm water and let it sit out for 20 minutes
2. Chill your meats together in the freezer while you setup your grinder with the 3/8 inch plate. Grind the chilled pork.
3. Mix all the ingredients and the culture with the ground pork. I do this by hand.
4. Stuff your sausage into beef middles.
5. Hang the sausage for 2 days at 75 Degrees F and 85% humidity. I use a humidifier in a closed bathroom
6. Cold smoke the sausage for 3 hours
7. Hang the sausage to dry for about 1 month at 75-80% humidity and ~58 Degrees F. Your sausage will have lost 1/3 its original weight when finished.
8. Enjoy. Seal and store leftover in the refrigerator or freeze.