Ingredients
- Salami Ingredients:
- 900g (2lb) Pork Shoulder, Trimmed and Cubed
- 230g (8oz) Pork Fat Back, Cubed
- 28g (2 tbsp) Salt
- 3g (½ tsp) Prague Powder #2
- 30g (2 Tbsp) Distilled Water
- 5g (1 tbsp) Bactoferm F-RM-52
- 35g (¼ cup) Milk Powder
- 15g (1 1/2 tbsp) Dextrose
- 6g (1 ½ tsp) Fennel Seeds, Toasted and Cracked
- 6g (2 tsp) Black Pepper, Ground
- 5g (1 tsp) Garlic Powder
- 60g (¼ cup) Dry Red Wine
- Pepperoni Ingredients:
- 900g (2lb) Pork Shoulder, Trimmed and Cubed
- 230g (8oz) Pork Fat Back, Cubed
- 28g (2 tbsp) Salt
- 3g (½ tsp) Prague Powder #2
- 30g (2 Tbsp) Distilled Water
- 5g (1 tbsp) Bactoferm F-RM-52
- 35g (¼ cup) Milk Powder
- 15g (1 1/2 tbsp) Dextrose
- 6g (2 tsp) Cayenne Pepper
- 2g (1 tsp) Fennel Seeds, Ground
- 10g (1 1/2 tbsp) Paprika
- 5g (1 tsp) Garlic Powder
Equipment
- Meat Grinder
- Stand Mixer w/ Paddle Attachment
- Spice Grinder
- Sausage Press or Cloth Pastry Bag with a ¾ Inch Tip
- Umai Salumi Dry Bags
- Umai zip-ties
Timing
Active Time: 1 Hour 30 Minutes
Total Time: 3 – 4 Weeks
Yield
5 Pounds
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Prepare Meat
The pork, and fat back should be cut into cubes no larger than 1×1 inch dice. Placed them in the freezer for 30-35 minutes before moving on. Both the meat and fat should be slightly frozen. If not they will break down too quickly in the grinder. 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.
Chef Tip: If you prefer a finer texture to your Salumi you can Grind the meat once again on a small die. Fit the meat grinder with a â…› inch die and grind the meat a second time.
Place the meat in a stand mixer with a paddle attachment.
In a small bowl mix together the Bactoferm and distilled water.
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Mix Ingredients
Mix the Salt, Spices, Milk powder, and Prague powder together and place them aside.
Mix the meat on low in the stand mixer for 30 seconds. Add the dry ingredients and mix for another 30 seconds.
Add the Bactoferm and water along with the wine. Mix on low until 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 one minute.
Increase the speed of the mixer to medium high and mix for 30 seconds, at this point the sausage will be ready.
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Pipe Sausage into Umai Bag
Place the sausage mixture into a pastry bag with a ¾ inch tip.
Invert about 4 inches of an umai bag onto itself and fit the Umai bag onto the end of the pastry tip.
Hold the umai bag onto the end of the pastry bag and begin filling the casing, take your time with this as it is easy to pop the bag and or not fill it enough, leaving air bubbles inside the sausage.
Use the zip-ties that are included with the umai bags and double zip-tie one end of the bag. Work out any large air bubbles that may be trapped in the bag but do not worry about any small pockets of air.
Zip tie the other end of the bag as close to the meat as possible and hang the salumi to ferment. If you chose to not use bactoferm, place the salumi on a rack and put it directly in the refrigerator.
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Dry Cure
Dry the sausage for 4-6 days at room temperature (60-65 F°) then place it in the refrigerator for 18-25 days or until it loses 40% of its starting weight.
The umai bag will begin to pull away from the sides of the salumi as it dries. This is a good sign.
Once the salumi has finished drying it can be sliced and served.
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