Salami Nola

This salami is lightly smoked and this is why it differs from other Italian salamis. It is also more coarsely ground and formed into shorter links.

Meats Metric US
lean pork (butt, ham) 500 g 1.1 lb.
regular pork trimmings (butt) 500 g 1.1 lb.

Ingredients per 1000g (1 kg) of meat

salt 28 g 5 tsp.
Cure #2 2.5 g ½ tsp.
dextrose (glucose), 0.2% 2.0 g ½ tsp.
sugar, 0.2% 2.0 g, ½ tsp.
cracked black pepper 4.0 g 1 tsp.
ground red pepper 2.0 g 1 tsp.
allspice 2.0 g 1 tsp.
T-SPX culture 0.12 g use scale

Instructions

  1. Grind pork through ⅜” plate (10 mm).
  2. Mix all ingredients with ground pork.
  3. Stuff firmly into 60 mm beef middles or protein lined fibrous casings. Make 8” (20 cm) long links.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Apply thin cold smoke ( < 20º C, 68º F) for a few hours.
  6. Dry at 16-12º C (60-54º F), 85-80% humidity for 1 month. The sausage is dried until around 30-35% in weight is lost.
  7. Store sausages at 10-15º C (50-59º F), 75% humidity.