Decided to do my first home made Salami today. The make went very well but only time will tell if the resulting salami is as good. Got the recipe from Michael Ruhlmans's book "Salumi". First off, you should put your pork and fat in the deep freeze, if it wasn't already frozen, at 5° F for 30 days. This should eliminate any possibilities of trichinosis surviving on, or in, the meat. The curing salt will take care of the rest.
4 pounds lean pork partially frozen
1 pound pork fat partially frozen
2 ounces Sea Salt
1 teaspoon
#2 Pink curing salt dissolved in distilled water
1 tablespoon
Bactoferm dissolved in distilled water
2 teaspoons black peppercorns roasted and ground
1/4 cup chilled dry red wine. I used Ruffino Chianti
Mold 600 dissolved in distilled water in a spray bottle
2
Collagen casings I soaked mine in distilled water
Hog rings and sausage cords
First step is to sterilize everything. Then dissolve the various powders/salts in
distilled water.