Ingredients
Total meat plus fat. Everything below rescales.
Meat & Fat
Cure & Seasoning
Weigh the cure on a scale that reads to 0.1 g. Not something to measure by spoon.
Cure Safety
United States (USDA), 9 CFR 424.21(c)
Open in the Cure CalculatorEquipment
The wine and seasoning are worked in until the paste turns sticky, with the rehydrated culture folded in just before stuffing so it goes in alive. A warm overnight ferment sets the tang, a brush of mould culture gives the pale chalky rind, and a slow dry at 13C runs until about a third of the green weight is gone.
How To Apply It
Mix the ground pork with salt, cure, dextrose, spices and wine until the paste becomes sticky, then fold in the rehydrated starter culture just before stuffing so the live bacteria go in fresh.
Instructions
Trim sinew and silverskin from the pork, cut into grinder-sized chunks, and rehydrate the starter culture and mold spray at least 30 minutes before use.
Chill meat and fat hard before grinding through a medium plate, then rechill before mixing.
Combine ground meat with salt, cure, dextrose, spices, wine and rehydrated starter culture until the mix turns tacky and binds to itself.
Stuff firmly into casings, prick to release air pockets, brush on mold culture if using, and record starting weight for later loss calculation.
Hold at warm room temperature with high humidity, wrapping in cling film if needed, until the target pH range is reached.
Move to a cool, humid drying chamber and hold until the salami loses roughly a third to two fifths of its green weight.
Once the target weight loss is reached, store in a cool, ventilated space and slice as needed.
How You Know It Worked
This becomes safe to eat through these numbers, not through elapsed time. Measure them.
Then What
After fermentation drops the pH into range, move the salami to a steady cool chamber and let it dry slowly until it has lost the desired weight, giving a firm bite and balanced tang.
About This Recipe
Brianza salami is a regional Lombard style traditionally made with fatty pork shoulder and light seasoning, relying on a surface mold culture rather than heavy spicing for character. The pH and weight loss targets here are the conventional figures for the style rather than the source's own.
Curing salts are toxic in quantities you could measure casually with a spoon. Weigh every dose and mix it through evenly. Adapted from Brianza Salami; all wording here is our own. We have not made this one ourselves yet, so treat the timings as a starting point.
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