Salami Lombardia

Although smoking is not mentioned in the instructions, this salami is sometimes given a very light cool smoke after fermentation.

Meats Metric US
lean pork (butt, ham) 450 g 0.99 lb.
beef (chuck) 200 g 0.44 lb.
regular pork trimmings 350 g 0.77 lb.

Ingredients per 1000g (1 kg) of meat

salt 28 g 5 tsp.
Cure #2 2.5 g ½ tsp.
dextrose (glucose), 0.3% 3.0 g ½ tsp.
whole white pepper 4.0 g 1 tsp.
garlic 2.0 g g 1 small clove
T-SPX culture 0.12 g use scale

Instructions

  1. Grind pork and back fat through 3/16” plate (5 mm). Grind beef with ⅛” plate.
  2. Mix all ingredients with ground meat.
  3. Stuff firmly into large hog casings or 40-60 mm protein lined fibrous casings. Make 12-16” long links.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Dry at 16-12º C (60-54º F), 85-80% humidity for 1-2 months. The sausage is dried until around 30-35% in weight is lost.
  6. Store sausages at 10-15º C (50-59º F), 75% humidity.