Genoa Salami

Ingredients

70% - 75% Pork Trim 20 lbs.

Salt 0.70 lb.

Dextrose 2 oz.

Sodium Nitrite 0.05 oz.

Garlic Powder 0.10 oz.

Ground Black Pepper 0.80 oz.

Whole Black Pepper 0.40 oz.

Corn Syrup Solids 0.80 oz.

Italian Dry Wine 3 oz.

Lactic Acid Starter Culture use manufact. rec.

Instructions

All meat needs to be well chilled (0 -1°C). Grind meat through a 3/8” plate. Mix meat with salt, cure, and spices. Continue mixing for 5 minutes. Add dissolved starter culture and continue mixing for another 5 minutes. Stuff into 3 to 3.5” fibrous casings. Ferment as follows:

Time Cycle Dry Bulb Wet Bulb Internal

------ Ripening 80°F 80°F pH 4.8 - 4.9

10 min Drying 65°F 65°F

60 min Hot Air Finish 75°F 80°F

5 min Hot Shower

Cure in warm moist area afterwards.