Piccante is stuffed into a curved natural casing, hand-tied and then slowly cured
I personality, don’t remember when was the last time I visited Italy and did not try salami Picantte. One of my most delicious salami I have ever eaten. The secret comes from the rich flavour and aromas of all the ingredients merged together and left to be dried slowly.
In this blog, I am going to show you the real secret recipe of homemade salami at home. I am also will show you some tricks and secret ingredients that will give your salami perfect taste.
Let’s start with what we need!
- Minced shoulder of pork or Beef (2.5kg) ( I recommend to mix both , for better flavor)
- 3% salt to the weight of the meat (75g) ( This is the golden rule)
- Cracked black peppercorns 40g
- 4 big spoons of sweet paprika
- 2 to 4 big spoons of hot paprika (depends how spicy you want it)
- 4 big spoons of smoked paprika
- 2 glasses of wine (could be dry or semi-sweet )
- Bactoferm F-RM-52 or T-SPX culture
- Hog casings, which are available at any good supermarket (ask the butcher) or in a butcher’s shop. (preferably 38-42 mm wide casings)
- A sausage stuffer. ( I am using Meat Grinder with Sausage Stuffer 2 in 1)
- chilli (30g)
- 2 Big spoons of tomato paste
- fennel seeds (15g)
- dried red pepper flakes
- 3 tablespoon garlic powder
You also will need a few things before you even start:
- A humidifier or a place where the humidity can reach from 60 to 75% and about 50 to 60°F temperature.
- A place to hang your sausages in this humid environment.
- Remember, the golden rule is to add 4% of salt to the weight of the meat.
Step by step guidance:
- Mix well the meat with all the species, salt and the wine. Thanks to the wine, the cured salami will have a little bit of acidity taste. This acidity is important because it make this mix inhospitable to any harmful bacteria.
- We need to transfer that mix into the canister and pack it to Hog casings. Just make sure to get any airgaps before pumping the meat into the casings.
- After that, put the casings on the nozzle and gently compress the meat within each casing.
- Leave 4 to 6 inches of casing hanging from the edge of the stuffer as a “tail;” you’ll use this to tie off the salami in a bit.
- When the meat is into the casing, using your fingers to flush any air out of the casing and to regulate the flow. I heat a needle in the flame to sterilize it and prick the links to let any trapped air out
- Tie off both ends of the link in a double or triple knot and then tie a loop of kitchen twine to one end, making sure the twine knot is underneath the casing knot you just made: This will prevent the twine from slipping off.
- To ferment the salami, I hang my salsmi on “S” hooks and keep them for 3 days in a room temperature (65 to 75°F) to keep the salami links warm and moist. I put humidifier under the hanging salami to prevent the casings from hardening. Keep your sausages hanging at room temperature (65 to 80°F) for two to three days.
- Now it is drying process, hang the salami in a place that is about 50°F to 60°F with about 60 to 75% humidity, so I advise to put and adjust a humidifier under the salami links. Keep the salami hanged from 7 to 10 weeks to complete the drying process.
- Now the salami is ready to be used. To store long-term, vacuum seal them individually and keep in the fridge. They will last indefinitely this way, and the vacuum sealing will keep them from becoming rock hard.