Genoa Salami
by GingerMissouri
Cured sausages
For cured sausages, you will need...cure. Simple as that. Cure comes in many names like prague powder, nitrates, salt peter. If you do not use cure, you risk food poisoning! The idea is the same only after you grind all the meats, fats, and herbs with the cure,you will be hanging them up to dry and most require smoking.
Note that some recipes call for cure #2. Please understand that this is not just nitrates. This is more of a time released formula for sausages that will not be cooked and will hang to cure for months until dry throughout. Regular nitrates will not hold up this long.
You can buy smokers or make one yourself out of an old freezer or any other cabinet type thingie you happen to have around. It needs to be able to vent some of the smoke and at the same time be consistent with the temps. You need a way to be able to monitor the temperature also. There is also a liquid smoke on the market that may save you if you do not have the means or space to have a
smoker. Sources below. Also if you plan on making aged sausage that does not require cooking, the pork must be free of Trichinosis.Cooking kills this, but some sausages do not require the cooking necessary to kill it so to solve this problem, you can either get"Certified Pork" or make it yourself by freezing it at -20 degrees for 6-12 days. Or -10 degrees for 10-20 days. Or 5 degrees for20-30 days. This is only required for meat that will not be cooked to 137 degrees in the sausage making process.
After grinding the meats and herbs and cure together allow to siting the fridge 24 hours before placing into casings. (Note) If you do not use the alcohol(brandy) you will need prague powder number1 in addition to number 2. Follow the directions. Allow to hang in a cool clean place (a unheated attic or cellar, that has been cleaned a few days prior, and where rodents or other critters can not get to it. It needs to cure and dry for about 9-12 weeks depending
on how dry the area is that its hanging in.
Still searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 5 pounds lean beef from chuck
- 3 pounds lean pork (certfied) cubed
- 2 pounds pork fat cubed
- 5 tablespoons salt
- 1 cup brandy (optional)
- 1 1/2 Tbsp sugar
- 2 Tbsp whole peppercorns
- 1 Tbsp white pepper
- 1 tsp ground coriander
- 2 tsp garlic finely ; minced
- 1 tsp cardamom
- 1/2 tsp prague powder number 2 (cure)
- 4 feet casings
INSTRUCTIONS
After grinding the meats and herbs and cure together allow to sit
in the frige 24 hours before placing into casings. (Note) If you
do not use the alcohol(brandy) you will need prague powder number
1 in addition to number 2. Follow the directions. Allow to hang in
a cool clean place (a unheated attic or cellar, that has been
cleaned a few days prior, and where rodents or other critters cannot
get to it. It needs to cure and dry for about 9-12 weeks depending
on how dry the area is that its hanging in.
NOTES
GingerMissouri
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Recipe (4794g) | ||
| Recipe Makes: 1 Recipe | ||
|
|
||
| Calories: 572 | ||
| Calories from Fat: 7 (1%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 0.8g | 1 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 5244.9mg | 181 % | |
| Potassium 305.2mg | 8 % | |
| Total Carbohydrate 14.6g | 4 % | |
| Dietary Fiber 5.9g | 24 % | |
| Sugars, other 8.7g | ||
| Protein 2.5g | 4 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 572
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
MORE IDEAS
REVIEWS
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.