Pork - Ground

Materials Metric US
pork grade I (lean) 300 g 0.66 lb
pork grade II (with fat) 500 g 1.10 lb
pork grade III (with connective tissue) 200 g 0.44 lb
Ingredients for 1 kg (2.2 lb) of material
salt 20 g 3-1/2 tsp
Cure #1 2.5 g 1/2 tsp
pepper 1 g 0.5 tsp
potato flour 50 g 1.76 oz

Instructions

  1. Dry cure mix. Mix salt with cure #1.
  2. Cut pork grade I into 1 inch pieces. Add 1/3 of dry cure mix during grinding. Grind pork grade II through 1/2" (12 mm) plate. Add 1/3 of dry cure mix during grinding. Grind pork grade III through 1/8 plate (3 mm). Add 1/3 tsp of dry cure mix during grinding. Re-grind again adding 6 ml (1 tsp) of water.
  3. Mix all meats together adding pepper. When the mixture feels sticky add gradually potato flour and keep on mixing.
  4. Pack cans with about 425 g (15 oz) leaving 1/4 inch headspace.
  5. Exhaust cans to 170° F, 77° C meat temperature.
  6. Process at once at 240° F, 116° C:
    301x408 - 55 min

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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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