Dry Cured Italian & Genoa Salami

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Italian Salami

I will be using the Umai Dry method for this salami. It has taken dry curing meats to an almost fail safe level. It has never been easier to dry cure muscle meats & salami at home than it is with Umai Dry. Let’s get started. The process is the same for the Italian & the Genoa. I will include the recipes for both.

Genoa Salami

The first thing you need to do is get some Umai Dry Bag 50mm casings. You will be stuffing your seasoned mixtures into the casings just like you would when making thuringer or beefstick. You will also need a grated rack to place your salami on to cure in the refrigerator. So grind the meat, season, mix & stuff into Umai casings.

Stuff & Tag

You will want to weigh each salami in grams & identify, date, show weight and target weight. Then place in a warm place (72-74 degrees) for 72 hours. They will turn from a dull brown to bright red as the culture is fermenting your salami.

After 72 hours

Now place the salami in the refrigerator on your grated rack. The salami will start to lose moisture. The casing will become lose and wrinkled. That is what it’s supposed to do. After 3 weeks weigh each salami to see how close to your target weight each one is. Mine usually takes about 28 days to lose 35 percent of it’s original weight.

Once the target weight is reached, remove the Umai casing and vacuum pack each salami. I like to store mine in the wine cooler or refrigerator. It can also be stored for short periods of time (1-3 days) at room temp For travel or shipping. Be sure to refrigerate after removing from the vacuum bags.

Genoa Salami Recipe

4 lbs pork shoulder
1 lb beef chuck
4 1/2 Tbsp kosher salt
1 1/2 Tbsp corn syrup solids
1 1/2 Tbsp coarse black pepper
1/2 Tbsp garlic granules
1 tsp instacure #2
1/2 oz powdered dextrose
1/2 tsp ground coriander
1/4 cup dry red wine
1 tsp T-SPX diluted in 2 Tbsp water

Italian Salami Recipe

4 lbs. Pork butt
1 lb. beef chuck
4 1/2 Tbs kosher salt
1 tsp Instacure#2
1 1/2 tsp Powdered dextrose
1 1/2 tsp Ground white pepper
1 1/2 tsp White peppercorns
1 tsp Garlic granules
1 Tbsp crushed fennel seeds
1 tsp Bactoferm T-SPX
2 Tbs Corn syrup solids
1/4 Cup dry red wine


Cut meat into strips. Partially freeze. Grind meat. Mix Bactoferm T-SPX into 1/4 cup warm water. Mix in all the ingredients and place in a Kitchen Aid mixer and using the dough hook mix at low speed for 4 minutes. Stuff into Umai Dry Bag 50mm casings. Place in a warm place for 72 hours. Dry in the refrigerator until the target weight is reached. It usually takes about 4 weeks. Remove from Umai casing and vacuum pack. Will keep indefinitely.

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