Genoa Salami Recipe

Processing

Grind all meat through a 1/8" plate, making sure that meat temperature does not rise above 28°F. Mix all ingredients except culture for 3-5 minutes. Add culture slurry (culture and 8 ounces distilled water) and continue to mix for 2 minutes. Stuff into a #5 by 27" fibrous casing, sewed hog bung, or collagen casing. The following parameters could be used as a guideline for the fermentation and maturation process. Ferment at 75-78°F with a relative humidity (r.h.) of 85-88% for 48 hours or until a pH of 4.7-4.9 is reached. Maturation should be at 54-58°F. with an 80-85% r.h. until sufficient weight loss is obtained (25-35%).

Note: by increasing the level of dextrose to 2% you will find a increase in color development and will hold color longer.