Cacciatore

Italian small dry sausage. Cacciatore means “hunter” in Italian and the story goes that hunters carried this sausage as a snack on long hunting trips.

MeatsMetricUS
lean pork600 g1.32 lb.
lean beef100 g0.22 lb.
back fat300 g0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #22.5 g½ tsp.
dextrose (glucose)3.0 g½ tsp.
pepper3.0 g1½ tsp.
coriander2.0 g1 tsp.
caraway2.0 g1 tsp.
red pepper1.0 g½ tsp.
garlic powder1.5 g½ tsp.
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork and back fat through 3/16” plate (5 mm). Grind beef with ⅛” (3 mm) plate.
  2. Mix all ingredients with meat.
  3. Stuff firmly into large diameter 36-40 mm hog casings or beef rounds. Make 6” long links.
  4. Dip into surface mold growing solution - Bactoferm™ M-EK-4.
  5. Ferment at 20º C (68º F) for 72 hours, 95-90% humidity.
  6. Dry for 2 days at 18-16º C (64-60º F), 90-85% humidity.
  7. Dry at 16-12º C (60-54º F), 85 -80% humidity.
  8. In about 6-8 weeks a shrink of 30% should be achieved.
  9. Store sausages at 10-15º C (50-59º F), 75% humidity.

Available from Amazon

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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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