1 kilo of ready minced fatty veal
3 teaspoons of Salt
1/2 teaspoon of Cure #2
2 teaspoons of Dextrose
1/4 teaspoon of Starter Culture LS-25, in 1/2 cup of water
4 cloves of garlic finely minced
2 teaspoons of Freshly Ground Ginger
2 teaspoons of mixed whole peppers, black, red and green
1 teaspoon of freshly ground black pepper
1 metre of beef middles (large casings)
Simply mix all ingredients except the casings and work until the forcemeat is sticky.
Stuff the beef middles with the forcemeat, and tie off the ends taking care to remove any air.
Prick the casings with a toothpick where any air bubbles are seem, and work the air out with your fingers.
Weigh each salami and record the weight.
Hang in a warm area, optimally 26 degrees centigrade, and leave for 24 hours for the starter culture to incubate, and produce lactic acid, this lactic will increase the acidity of the forcemeat and prevent the growth of bad bacteria. Note: If the area is very dry and the salami casing is starting to dry out, loosely wrap the salami with some brown paper, to increase the humidity around the salami.
After 24 hours, place the salami into a cool area around 12- 15 degrees centigrade, with a relative humidity around 75-80 percent, and wait for the salami to decrease in weight, by 40%, check daily for signs of mould, white is good, green is bad! If there is bad mould it is possible to wipe clean with vinegar and water mix, to try and kill the bacteria.
Curing, the drying of the salami, should take around 3-4 weeks, dependent on temperature and relative humidity in the drying area. If the casing is very hard on the outside but moist on the inside, it may be possible to place into plastic bags and equalise the water content.