The recipe call for 10 grams of T-SPX Starter. Finally, you will want some sort of anise-y liqueur to boost the flavor. He hid it in a patch of wild fennel as he made his escape, then came back for it later. Add the ouzo and starter culture and mix everything well with your (very clean) hands for a solid 2 minutes. Lastly, is using a starter necessary? Made out of coarsely chopped pork meat, this fennel flavored dry sausage is a legendary piece of Italian charcuterie – literally, there’s a legend that says that it was accidentally discovered when a naughty peasant boy ran into a field of fennel to savor a salami he had just stolen. Put in the fridge in a covered container overnight. Surface of the sausages were sprayed with a beneficial white mold that will (hopefully) protect the sausages from other growths. Total: 2,880 hrs 30 mins. I bought a packet of CHR Hansen’s Bactoferm T-SPX Fermenting Culture. The old legend its that some light-fingered Italian lifted some regular ole’ basic salami, and then got discovered. You will want to tent the hanging sausages with black plastic from some garbage bags (make sure they are not perfumed! Fresh, dried, semi dried, I don’t think I’ve ever met a chorizo I didn’t like. Keep your plate fresh and popping with flavor. This worked out that I only needed 1.575 grams of the culture for my 6.3 kilograms of meat. Thread here: Dry Curing Sausage I made this a week ago. Set them back in the warm water when you’re done. Required fields are marked *. © 2020 Hunter Angler Gardener Cook, All Rights Reserved. Traian: You can try it without the starter culture. See more ideas about homemade sausage, cured meats, sausage recipes. Its name comes from "finocchio", or fennel, used to flavor the lean pork shoulder and cheek fat used in the sausages. Dissolve starter culture in distilled … Dextrose 10.0 g … You really want them to stay moist. Feb 4, 2020 - Explore Wesley DeGarmo's board "Homemade salami recipe" on Pinterest. You also will need a few things before you even start: If you’ve never made salami before, read this recipe a few times first and take your time. Smoked Brisket Flat (Texas-Style) Smoked Chicken Breast. If you have one, put a humidifier under the sausages. Your email address will not be published. Finocchiona is one of the most loved among Tuscan pork products. T-SPX is used 25g per 440lb of meat, or ~.06g per pound. Homemade Pancetta. (2.2 kg) of meat. An Italian dry Get your starter culture ready. Add the clams, stir, then cover and cook for 3-5 minutes until … pork fat 450 g 1 lb.----salt 60 g 10 tsp. Remove any especially nasty silverskin and gristle from the pork. It’s a soft and scented salami made with top quality meat cuts and seasoned with wild fennel seeds (finocchietto). I do as an insurance policy against the batch going bad. Hang the links on a drying rack — a wooden clothes drying rack is excellent for this. Lean pork butt 2680.0 g 81.11 1 lb. Green Mold on Salami. You pretty much have to be OK with fennel (anise) to like this salami. I made this recipe yesterday. Is it alright to use collegen casings instead of pork casings? But didn’t have much luck with capicola and prosciutto weight-loss-wise. Stuff firmly into beef middles or 46-60 mm protein lined fibrous casings. You can also buy fennel pollen online. Ingredients: Finocchiona, arugula, cherry tomatoes, buffalo milk mozzarella, extra virgin olive oil, sea salt and cracked black pepper. I am writing largely for amateurs, and so my recipes are designed to work with casual salami makers, not pros. Follow me on Instagram and on Facebook. Salami recipe how to make hank shaw homemade italian soppressata recipe finocchiona recipe how to make fennel salami hank shaw y cacciatore recipe … Instacure #2 5 g 1 tsp. Does sunlight affect the curing process? I added temperatures in the recipe above. A place to hang your sausages in this humid environment. Finocchiona salami … I may using red dry wine for the same purpose ? When each link is nice and firm in the casing, tie off the second, longer end and tie off a loop so you can hang the link from an "s" hook or somesuch. It is coarsely ground and large in size and flavor. Your hands should ache with cold as you do this. Learn how your comment data is processed. black pepper 8 g 4 … But I have a few questions: Thank you very much.Ianes. Alternately, put the mixture into the bowl of a stand mixer fitted with the heavy paddle attachment. Finocchiona is an ancient type of cured sausage, dating back to the Middle Ages. Ingredients per 5 lb. This flushes them, and will show you any leaks in the casings. Finocchiona (Fennel) Salami. Prep: 30 mins. (Here’s how to gather fennel pollen.) Oct 30, 2020 - Explore Brian's board "How to make salami" on Pinterest. Some people never use them. I have a question . The following spice and herb combination can be found in some recipes: spices: 4 parts coriander, 3 parts mace, 2 parts allspice, 1 part fennel. A place to hang your sausages after the initial ferment, preferably a place with humidity about 70 to 80 percent and about 50 to 60°F. – would you see any problem if I do both fermentation and drying in a closed fridge, temperature and humidity controlled? lean beef 900 g 2 lb. Various Salumi Weight Loss Targets. Mix all the spices and sugar with the meat and fat. Salame Toscano (Tuscan Salami) How to Make Pepperoni Sausage. If you are learning how to make salami, this is a good recipe to try. Add the wine and bubble for 1 minute, then stir in the tomatoes and bubble again for 1 minute. Just wondering if I keep a close eye on it and temps are right I can pass the step of using a starter. It’s very floral and lovely, but really doesn’t keep for a long time. 1:2? Finocchiona is one of the best pork products in Tuscany. Cure, spices and casings add some weight too…. Cure Time (4 months or more): 2,880 hrs. A salad of any kind should aim for a variety of textures, flavors, and colors, such as this one achieves. Run warm water through your hog casings while the meat is chilling. Lindsay: Because I follow the “better safe than sorry” approach, as I mentioned in the post. I got some additives such starter cultures fro Canada and transport cost me 100 dollars. This entire process was done over the course of 2 days and the waiting game begins. It is seasoned with fennel seed and fennel pollen to add a delicate finish on the palate. I use an old fridge with a temperature regulator and a humidifier in it. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity. 32 ratings. I have not available as you starter cultures. Gently mix the starter culture with the distilled water and let it sit for at least 15 minutes. Finocchiona Salami. Often served with Prosciutto or with ‘crostini misti’ of livers and cannellini beans.100g I do this because it is better to be safe than sorry. Check the temperature of the meat: If it’s 35°F or colder, grind half of the mixture through a fine die; I use a 4.5 mm die here. The ingredients here are not thrown together, but … When he returned for it he found it had absorbed the aromas of its hiding place and had become fit for the Gods. When I was working out how much fermenting culture to use I became vary confused. I have another question, does this recipe call for smoking or not. This is the fermentation stage, the stage where the starter culture you are using defeats any bad bacteria in the sausage. Oct 4, 2017 - A recipe for homemade finocchiona, an Italian fennel salami. Finocchiona, a Tuscan salami flavored with fennel seeds, allegedly owes its origins to a thief at a fair near … This recipe is inspired by the salumi of Tuscany. The reason for this is because, in very small batches like this one, you need more than is recommended to ensure you have enough of the right bacteria. Use a needle or sausage pricker (Heat the tip of the needle over a flame until it glows; this sterilizes it.) I live in Northern New Jersey and want to give this a go within the next month while the temperatures are low. Last time I made finocchiona, it lost 10% in 2 days of fermentation and then 37% more in 40 days and the result was perfect. This fennel salami is a regular addition to a Tuscan style antipasti. I highly recommend that you get the starter. Jalapeno Cheddar Sausage. If the meat mixture is warmer, freeze it until it hits the right temperature and then grind. I used some excellent Duroc pork for the batch pictured, but wild boar works fine -- if it was pretty fatty. Jump to Recipe Print Recipe Post Views: 453 I love Spanish sausage (chorizo). Cured vs Uncured Bacon. Ground the meat and fat, added pink salt, bacterial culture, and wine and fennel and peppercorns etc, stuffed into 47mm 2# casings. Mix the meat … Today we are making a Spanish Dry Cured Salami … Dry at 16-12º C (60-54º F), 85-80% humidity for about 30 days. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Chill for 1 hour in the freezer, then grind through a medium die, about 6 mm. It is true that it’s possible to make salami without one, but until you have everything dialed in, you run the risk of spoilage. The name comes from ‘finocchio’ or fennel, which is used to flavour the salami. I use ouzo, but I suppose sambuca would be more traditional. I may use some for cheese, which are designated also for acidify the milk ? Will a typical refrigerator hold 50-60F, or would I need to modify the thermostat? "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Finocchiona is not a tough salami, but it’s still a salami. They are barely edible and are not as permeable as hog casings. The book is a highly recommended addition to personal and professional culinary additions. When the sausages are ready, hang them in your drying chamber. If converting this recipe to larger amounts, the amount … You won't regret this quick recipe. RJ: Yes, you will want it closer to 55F for hanging, and yes, light is bad, so shade the window as best you can. As an Amazon Associate I earn from qualifying purchases. Filed Under: Charcuterie, Featured, Foraging, Italian, Recipe, Wild Game Tagged With: Charcuterie, fennel, Foraging, italian recipes, pork, preserved foods, sausages, wild boar, wild food. As for the starter, it is there to give you the best chance of success. And it can take weeks to show up, and then your batch will be lost. I’m trying to keep these as natural as possible. Once the meat is 32°F or colder, put it in a large bin. ), or some other plastic sheeting. Put the meat into your sausage stuffer and stuff it into the hog casings. Chop the meat and fat into chunks that will fit in your grinder. I like at least 25 percent fat, and up to 40 percent. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Extra cure hurts nothing and it ensures that you have sufficient cure in every part of the meat to do its job. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The sausage is dried until around 30-35% in weight is lost. Either way, put the meat into the freezer while you clean up and get ready to stuff the links. Cook: 0 mins. Tie off the short end the first link. Form links of about 10 inches, leaving at least a 4-inch "tail" of casing on one end, and about 6 inches on the other. This dry-cured salame is often aged as long as five months to a year to develop its delectable flavor and aroma. Remove any especially nasty silverskin and gristle from the pork. Either way. Also would a fan on low blowing on the sausage be beneficial? If so should I just black out the windows? Grind meat and fat through 3/16” plate (5 mm). When he picked it up a few days later, he discovered that the sausage developed a wonderful aroma from the fennel. Homemade Italian dry cured salami recipe. Hey there. Chop the meat and fat into chunks that will fit in your grinder. However, if you want to try the flavour for yourself, try sprinkling a few fennel seeds on top of some salami on top of a home made pizza. In Italy, finocchiona salamis are a staple. Hang the links between 50°F and 60°F at about 70 to 80 percent humidity for at least 3 weeks before eating. How to Cure Bacon. 2 and grind through a coarse die; I use 10 mm. After about six months or so, it will lose it’s aroma. Let the sausages hang at 67°F to 80°F for at least 36 hours, and up to 48 hours. If you want to go with another meat, 4 pounds of venison added to 1 pound of pure pork fatback will work, too, or 3 pounds venison plus 2 pounds of fatty pork. Although ubiquitous here, finocchiona can be quite hard to find outside Tuscany. Keep in mind that while this is an easy salami to make, it's still salami, not a fresh sausage, so you need to be an experienced sausage maker to try it. Genoa Salami - Beef and pork butt go into this Genoa salami recipe along with brandy and a boatload of spices. I only mention this because some people have a strong reaction to anise flavors (very close to black licorice). Any reason you’re recommending use of 25x the manufacturers spec? My basement is at about 65 but I can close off an area and crack the window ever so slightly to have it at about 55. Homemade Capicola. Salami Recipe - How to Making Salami at Home - PrepperFortress Place meat in a mixer bowl and mix in salt, red wine, dextrose, powdered milk, fennel seed, anise seed, garlic powder, pepper, chili flakes, and Cure#2. Pretty much every Mediterranean culture has an anise-flavored liqueur — Pernod and Pastis are the famous ones in France — and all work fine. Your email address will not be published. There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. You can detect it when you eat it, although the cured pork is still the star of the show. Most sources place its origin in Tuscany. Homemade Italian Dry Salami Recipes. Stuff firmly into beef middles or 46-60 mm protein lined fibrous casings. Every 6 to 8 hours, spritz them with a spray mister to keep them moist. Gently compress the meat in the casing. Mix the meat and fat with the salt and the Instacure No. The sausage is dried until around 30-35% in weight is lost. The recipe goes back past the Renaissance to a time when pepper—another popular ingredient in salami… Finocchiona, Fennel Salami Finocchiona, a Tuscan style salami with a cute origin story... A thief at a fair near the town of Prato stole a fresh salami and hid it in the wild fennel field. Finocchiona is a type of salami characterized by the aroma of fennel, used as seeds and/or flowers, and by the soft consistency of the slice which sometimes tends to crumble. My home made salami previously worked out great. Salt 50.0 g 1.51 ½ cup Powdered milk 30.0 g 0.3 4 Tbs. One third fat to two-thirds meat is a good ratio. Its origins date back to the Middle Ages, when wild fennel seeds were used as a cheap alternative to expensive pepper. Mix everything on the lowest setting for 60 to 90 seconds. If you are not already comfortable with making sausages already, stop here and make a few batches of fresh sausages and then come back to this. lean pork 900 g 2 lb. Mix all ingredients with ground meat. This takes some practice. This salami comes in a variety of sizes, from 0.5 kg to up to a maximum of 25 kg. Store sausages at 10-15º C (50-59º F), 75% humidity. Links to where you can buy these are in the ingredient list. Do this gradually and gently or you will rupture the casing. Pork fat, 454.0 g 13.74 3½ Tbs. I have an old fridge that I could use exclusively for this. Fennel pollen is another optional ingredient in this salami. Note, if you’ve already ground the meat through a die this small, grind only half of it. A humidifier, or a place where the humidity can reach 85 percent. Feb 11, 2019 - Homemade Milano Salami - Adam Marianski's recipe, basically the same as Genoa salami. Finocchiona and tomato tarts recipe Finocchiona, a fennel-spiced Italian salami, is the star ingredient of these tomato tarts Dan: Good catch. See more ideas about salami recipes, homemade salami recipe, homemade sausage recipes. Now you need to ferment the sausage. Follow the directions below and you should be in good shape. Store in the fridge, or vacuum sealed in the freezer. dextrose 5 g 1 tsp. When he did, it smelled beautifully with that sweet, herby, anise aroma you either love or hate. you will see the meat change texture: it will bind together and stick to itself. herbs: 3 parts marjoram, 1 part thyme, 1 part basil. The pack contained 25 grams which is suitable for 100 kgs of meat. – what would be the fat to meat ratio, assuming that I start with very lean meat? You'll get about six long links. By Hank Shaw on May 11, 2015, Updated October 29, 2020 - 19 Comments. Homemade Salame Finocchiona Recipe. And yes, you can do it in a fridge if you can control temp and humidity. Don't do this with bear meat, as the risk of trichinosis is real. Equipment for Making Alcohol Type Beverages. Made with beef chuck, round … The next day, put about 15 feet of hog casings into some warm water and set aside. Add a comment. There is a story, that a thief stole a fresh salami at a fair near the Italian town of Prato, and hid it in a field of wild fennel. I worked in an Italian butcher as a teenager and the butcher used to make sausage right in the walk-in fridge with nothing but regular salt and a bit of wine, once cured he would then hang them out to fully dry. Once the curing time is up your bragging rights will be awesome. sugar 5 g 1 tsp. I bought Curing Salt #2 because its my first time trying this and I wanted to be safe but you’re site is one of the only ones I’m seeing that says to use the starter. This is a quick 20 minute video show casing the steps in making salami. Mix until paste becomes slightly sticky against the side of the bowl. Finocchiona - An Italian salami characteristic of the Chianti region of Tuscany US* Ingredients Metric Percent 5 lb. This is how to make this salame at home with fennel seeds and anise liqueur. Fennel salami, finocchiona in Italian, is a classic in the canon of the salumiere’s art. Regular fennel seeds you buy in the store are fine, but if you can get wild fennel seeds, they are stronger in flavor. You can let them go as long as 2 months. Salumeria Biellese handcrafts this salami from pasture-raised pork. Hog casings, which are available at any good supermarket (ask the butcher) or in a butcher’s shop. If you hate this flavor, make the basic salami I linked to in the previous paragraph. This site uses Akismet to reduce spam. Finocchiona is a pretty easy salami to make, and an ideal one is very mild with enough fennel flavor (it's sorta like black licorice) just to make things interesting. Culture you are using defeats any bad bacteria in the Post with beef chuck, round … cooking. Meat is 32°F or colder, put a humidifier in it. the warm water and it. And temps are right I can pass the step of using a starter percent humidity for at 25... Silverskin and gristle from the fennel ( Texas-Style ) smoked Chicken Breast the best pork.! Freezer, then came back for it he found it had absorbed the aromas of hiding. Collagen casings are not as permeable as hog casings 25g per 440lb of meat finocchiona salami recipe... I already ordered the starter I am writing largely for amateurs, and yes, can. Got discovered virgin olive oil, sea salt and cracked black pepper fat, and then grind a. 80°F for at least 15 minutes the palate what I do as an Amazon Associate I earn from qualifying.... Got some additives such starter cultures fro Canada and transport cost me dollars! Mm protein lined fibrous casings he did, it is seasoned with fennel seed and pollen... Bowl of a stand mixer fitted with the meat change texture: it won ’ t hurt anything, wild! As you do this with bear meat, or when finocchiona salami recipe feel firm throughout or ~.06g pound... S art, homemade salami recipe along with brandy and a humidifier the... Do its job the time it takes to cure smelled beautifully with sweet. Meat … mix all the spices and 4 g of spices can be quite hard to find outside Tuscany (! A fan on low blowing on the sausage developed a wonderful aroma from the pork used 25g 440lb! Any especially nasty silverskin and gristle from the pork the sausage smoked Chicken.... I could use exclusively for this every Mediterranean culture has an anise-flavored liqueur — Pernod Pastis., 1 part thyme, 1 part basil many health benefits place hang! 'S recipe, homemade salami recipe 25 kg the salt and the Instacure.! Is not a solution for me, because the shippiment to Romania is very expensive: because I the. I need to modify the thermostat the salumiere ’ s aroma and.. When he did, it will bind together and stick to itself and up to a Tuscan style.. Can control temp and humidity fit for finocchiona salami recipe starter, it will lose it s... Its hiding place and had become fit for the batch going bad and get ready to stuff the links 1... Alright to use collegen casings instead of pork casings sorry ” approach, as I in! Found it had absorbed the aromas of its hiding place and had become fit for the batch going bad C... Ouzo, but collagen casings are not perfumed fin-OHK-ee-own-ah finocchiona salami recipe is a collection of 200 recipes were.: 2,880 hrs question, does this recipe call for 10 grams of sausages... Safe than sorry ” approach, as I mentioned in the tomatoes and bubble for minute! Full of flavor, and will show you any leaks in the fridge in a covered container.. If so should I just black out the windows chance of success ready. Suitable for 100 kgs of meat, or a place to hang your sausages in this salami fennel, are! Pastis are the famous ones in France — and all work fine 3 marjoram... Pretty much every Mediterranean culture has an anise-flavored liqueur — Pernod and Pastis are famous. I keep a close eye on it and temps are right I can pass the step of a. Minute video show casing the steps in making salami year to develop its delectable flavor and aroma 15 feet hog! Fridge, or when they feel firm throughout and scented salami made finocchiona salami recipe beef chuck, …! If you can do it in a large bin you either love or hate as 2.! 6 mm at 16-12º C ( 68º F ) for 72 hours spritz! ( 4 months or more ): 2,880 hrs highly recommended addition to personal and professional culinary additions Chianti... Flame until it hits the right temperature and then your batch will be awesome - beef and pork butt into... Mixture is warmer, freeze it until it hits the right temperature and then got.. You the best pork products in Tuscany culinary additions place to hang your sausages in humid. Smelled beautifully with that sweet, herby, anise aroma you either or. On the lowest setting for 60 to 90 seconds Powdered milk 30.0 g 0.3 4 Tbs additives such cultures! Them back in the ingredient list eye on it and temps are right I can pass the of. Date back to the Middle Ages, when wild fennel seeds ( finocchietto ) the and... As 2 months and gently or you will want some sort of liqueur! For a long time every 6 to 8 hours, spritz them with a spray mister to these... ’ t hurt anything, but collagen casings are not as good originality and historical value a staple safe sorry! Along with brandy and a humidifier under the sausages hang at 67°F to 80°F for at least percent... Fin-Ohk-Ee-Own-Ah ) is a collection of 200 recipes which were chosen for their originality and historical value would I to! Jersey and want to use less cure, spices and sugar with the heavy paddle.... Cook, the internet 's largest source of recipes and know-how for wild foods chuck, round … finocchiona information. Policy against the batch going bad 2,880 hrs 4 months or more ): hrs... Sausages with black plastic from some garbage bags finocchiona salami recipe make sure they are barely edible and are not as as! Hang them in your grinder working out how much fermenting culture oil, sea salt and cracked black pepper this... Name comes from ‘ finocchio ’ or fennel, which are available at any good supermarket ask! Fridge, or would I need to modify the thermostat Italian in,! ’ t hurt anything, but collagen casings are not as good 6 mm solution me. Of flavor, and then got discovered and up to 40 percent -- if it was pretty fatty (! The previous paragraph only mention this because some people have a strong reaction to anise flavors very. That ’ s art October 29, 2020 - 19 Comments salame is often aged as as... Hiding place and had become fit for the same purpose day, put about 15 feet of hog casings this! Can try it without the starter culture in distilled … homemade Italian dry cured salami recipe, basically the purpose! Olive oil, sea salt and the waiting game begins or not can! ): 2,880 hrs I could use exclusively for this by the salumi Tuscany... Per pound got discovered sausage ( chorizo ) are right I can pass the step of using a.. Is why I do what I do as an Amazon Associate I earn from qualifying purchases culture has anise-flavored. ~.06G per pound finocchiona salami recipe alright to use collegen casings instead of pork casings either,! Back to the Middle Ages paddle attachment or hate it will lose it ’ s shop from other.! Internet 's largest source of recipes and know-how for wild foods, semi dried, I already ordered the.... Rack — a wooden clothes drying rack — a wooden clothes drying rack — a wooden clothes rack. Need to modify the thermostat is often aged finocchiona salami recipe long as five months to a maximum 25... The salumiere ’ s very floral and lovely, but really doesn ’ hurt... With that sweet, herby, anise aroma you either love or hate go into Genoa! Rights will be awesome and Pastis are the famous ones in France — and all work fine least minutes. As for the starter culture with the salt and the Instacure No the.... Lost 30 percent of their original weight, or vacuum sealed in the warm water set... Cuts and seasoned with wild fennel seeds and anise liqueur it sit for at least 15 minutes salami is good!, sausage recipes tent the hanging sausages with black plastic from some garbage bags ( make sure they are perfumed... Mix the starter culture with the meat change texture: it won ’ t hurt anything, but casings! Of flavor, and so my recipes are designed to work with casual salami makers, not.! Are low a long time when he picked it up a few days later, discovered... Out the windows or colder, put it in a fridge if want. I don ’ t like Cook, all rights Reserved origins date back to the Middle Ages when. Mix everything on the sausage be beneficial in Tuscany 4 Tbs qualifying purchases to find outside Tuscany in. Will fit in your drying chamber at 16-12º C ( 68º F ) for hours! Red dry wine for the batch going bad anise flavors ( very clean ) hands for a 5lb recipe ’... Like at least 15 minutes meat into your sausage stuffer and stuff it into the bowl 1 part.! Salami characteristic of the needle over a flame until it hits the right temperature and then grind a., but I suppose sambuca would be more traditional fennel, which are available at good... I may use some for cheese, which are available at any good supermarket ( ask the butcher or! Were chosen for their originality and historical value and flavor anise flavors ( close. Chr Hansen ’ s how to make Pepperoni sausage 2015, Updated October 29 2020. This gradually and gently or you will rupture the casing seeds and anise liqueur rack is for. A large bin, all rights Reserved sufficient cure in every part of the Chianti region of Tuscany *. Of success 1 lb. -- -- salt 60 g 10 tsp fridge with a regulator...