Ingredients with Measurements:
- 2 lbs ground pork shoulder
- 1/2 lb pork fatback
- 1/4 cup red wine
- 2 tbsp kosher salt
- 2 tbsp sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp fennel seeds
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
Special equipment needed:
- Meat grinder
- Sausage stuffer
- Butcher's twine
- Large mixing bowl
- Parchment paper
- Meat thermometer
Step-by-step instructions:
1. Grind the pork shoulder and fatback together using a meat grinder.
2. In a large mixing bowl, combine the ground pork, red wine, kosher salt, sugar, paprika, garlic powder, fennel seeds, black pepper, and cayenne pepper. Mix well until all ingredients are evenly distributed.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
4. Soak the sausage casings in warm water for 30 minutes.
5. Attach the sausage stuffer to the meat grinder and fill it with the meat mixture.
6. Thread the sausage casing onto the sausage stuffer and begin to fill the casing with the meat mixture, twisting the casing every 6 inches to form individual salamis.
7. Tie the ends of the salamis with butcher's twine.
8. Place the salamis on a sheet of parchment paper and let them dry at room temperature for 2-3 hours.
9. Preheat the oven to 150°F.
10. Place the salamis on a wire rack and bake in the oven for 4-6 hours, or until the internal temperature reaches 150°F.
11. Remove the salamis from the oven and let them cool to room temperature.
12. Store the salamis in the refrigerator for up to 2 weeks.
Time:
Preparation time: 30 minutes
Cooking time: 4-6 hours
Temperature:
Oven temperature: 150°F
Internal temperature of salamis: 150°F
Serving size:
Makes approximately 8-10 salamis
Nutritional information:
Calories per serving: 250
Fat: 20g
Protein: 15g
Carbohydrates: 2g
Sodium: 600mg
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or lamb shoulder.
- Pork fatback can be substituted with beef or lamb fatback.
- Red wine can be substituted with white wine or apple cider vinegar.
- Fennel seeds can be substituted with anise seeds or caraway seeds.
Variations:
- Add chopped pistachios or sun-dried tomatoes to the meat mixture for added flavor and texture.
- Use different spices such as coriander, cinnamon, or nutmeg to create a unique flavor profile.
- Substitute the pork with wild game such as venison or elk for a gamey twist.
Tips and tricks:
- Keep the meat mixture and sausage casings cold at all times to prevent spoilage.
- Use a meat thermometer to ensure that the internal temperature of the salamis reaches 150°F.
- Let the salamis dry at room temperature before baking to prevent them from bursting in the oven.
Storage instructions:
Store the salamis in the refrigerator for up to 2 weeks.
Reheating instructions:
Salamis can be eaten cold or sliced and pan-fried until crispy.
Presentation ideas:
Arrange the salamis on a wooden cutting board with a variety of cheeses and crackers for a charcuterie board.
Garnishes:
Garnish the salamis with fresh herbs such as parsley or thyme.
Pairings:
Pair the salamis with a full-bodied red wine such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Serve the salamis with a side of pickled vegetables or a simple green salad.
Troubleshooting advice:
- If the sausage casings burst during the filling process, discard the broken casing and start over with a new one.
- If the salamis are not fully cooked, return them to the oven and continue baking until the internal temperature reaches 150°F.
Food safety advice:
- Always wash your hands and equipment thoroughly before and after handling raw meat.
- Keep the meat mixture and sausage casings cold at all times to prevent spoilage.
- Use a meat thermometer to ensure that the internal temperature of the salamis reaches 150°F.
Food history:
Salami is a cured sausage that originated in Italy. It is typically made from pork, but can also be made from beef or wild game. Salami is often flavored with garlic, fennel, and other spices, and is a popular addition to charcuterie boards and antipasto platters.
Flavor profiles:
Salami has a rich, savory flavor with notes of garlic, fennel, and paprika. It has a slightly chewy texture and a smoky aroma.
Serving suggestions:
Serve the salamis as part of a charcuterie board or antipasto platter, or slice them thinly and use them as a pizza topping or sandwich filling.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian