An excellent home-made charcuterie board is within reach when you learn the tips for a safe and delicious quick cure. This rich and unctious pork salami is ready to slice and serve in a few hours.
Ingredients
- 700g (1lb 5oz) Pork Shoulder, Trimmed and Cubed
- 300g (10 ½ oz) Fat Back, Diced
- 30g (1 oz) Ice
- 30g (1 oz) Water
- 30g (6 Tbsp) Sodium Caseinate
- 20g (1½ tbsp) Salt
- 2.5g (½ tsp) Prague Powder #1
- 30g(2 Tbsp) Sugar
- 4g (2 tsp) Black Pepper, Fresh Cracked
- 0.5g (¼ tsp) Cardamom
- 0.5g (¼ tsp) Nutmeg
- 5g (1 large clove) Garlic
Equipment
- Meat Grinder
- Stand Mixer with Paddle Attachment
Timin
Active Time: 1 Hour
Total Time: 24 Hours
Yield
1kg
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First Meat Grind
The pork shoulder and fat back should be cut into 1×1 cubes and placed in the freezer for 30-35 minutes before moving on. Both the meat and fat should be slightly frozen but not hard. If not they will break down too quickly. Also place the grinder attachments in the freezer as well, this will help keep the meat cold.
Assemble the meat grinder with a 1/4th inch die on the end and begin grinding the meat and fats. After all the meat and fat have been passed through add ½ of the ice to the grinder and it will push the meat through the grinder. The ice also helps with the emulsification process later on.
Once everything has been ground spread it on a small sheet pan and place it back in the freezer for 15 minutes.
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Second Meat Grind, Emulsify
Replace the meat grinder with a ⅛ inch die and grind the meat a second time. This time add the garlic to the meat to be ground as well. After all the meat and fat have been passed through the grinder add the rest of the ice to the grinder like before.
Place the meat in a stand mixer with a paddle attachment.
Mix the Black pepper, nutmeg, salt, sodium caseinate, prague powder #1, and sugar in a separate container. Add the dry mixture to the stand mixer and begin mixing on low.
Add the water and mix until the ice begins to melt and the meat starts to become opaque and stick to the sides of the bowl. This is the sign of a properly emulsified sausage. This should take about 30 seconds to a minute.
Increase the speed of the mixer to medium high and mix for 30 seconds, at this point the sausage will look like a pink paste.
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Roll Salami
Lay three overlapping 3 foot sheets of plastic wrap on a work surface. Place the emulsified sausage along the long side of the plastic. Leave about 4 inches from the edge of the plastic wrap to where the salami is laid.
Spread the salami to about 1 ½ feet long, 3 inches wide and 2 inches tall.
Wrap the plastic wrap over the salami and form it into a cylinder.
Use a toothpick to pop any air pockets and pull the plastic wrap tightly around the sausage to help remove the air pockets.
Roll the salami up and tie the ends tightly with butcher’s twine and trim any excess plastic and string. Allow it to cure overnight.
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Cook Salami, Serve
Pre-heat an immersion circulator to 176°F.
Cook the salami in the water bath at 176°F for 2 hours or until it reaches an internal temperature of 158°F.
Cool the salami in an ice bath before slicing and serving.
Summary
Recipe Name
Quick Cured Salami Cotto
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Comments (5)
September 15, 2020 9:55 am
[…] Link: Quick Cured Salami Cotto Home Slow Cured Duck Prosciutto Brown Sugar Cured […]
September 22, 2020 9:29 pm
Why does it say 2 different temps? Typo?
October 12, 2020 4:09 am
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November 6, 2020 8:57 am
Are you really supposed to cook at 176 but remove when internal temp is 158? What happens if you just cook at 158?
November 6, 2020 9:26 am
It will just take longer, depending on the size it could take an hour longer or more depending on the size of the salami when rolled.