Active Time: 1 Hour
Total Time: 24 Hours
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.
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.
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.
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.