Meats and Sausages
Salami Cotto
An American version of Salami Cotto. Salami Cotto is nothing else than a smoked and cooked in water sausage that is stuffed into large diameter casing. The meat and fat are finely ground. By description a “traditional salami” is a fermented and dried or slightly fermented and dried sausage, however, Salami Cotto does not meet these criteria. It nevertheless is classified as such. Another sausage Koch Salami is also a cooked sausage, but called salami as well. These sausages may look like salami, but they exhibit very little of the “cheesy’ flavor so typical of traditional salami.
| Meats | Metric | US |
|---|---|---|
| Lean beef | 400 g | 0.88 lb |
| Lean pork | 300 g | 0.66 lb |
| Pork back fat or hard fat trimmings | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 21 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Non-fat dry milk | 30 g | 1 oz |
| Sugar | 10 g | 2 tsp |
| Cracked black pepper | 4.0 g | 2 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Cardamom | 0.5 g | 1/4 tsp |
| Garlic | 3.5 g | 1 clove |
Instructions
- Grind: beef through 1/4 (6 mm) plate; lean pork with 1/8” (3 mm) plate; fat with 1/8” (3 mm) plate.
- Mix/knead ground beef and pork with salt and Cure #1 until sticky. Add spices and ground fat and mix again.
- Stuff into 100 mm (4 inch) fibrous casings.
- Hang overnight in refrigerator OR for 2 hours at room temperature.
- Smoke for 3 hours at 46° C (115° F).
- Cook in water at 80° C (176° F) for about 90 min until sausages reach 68-70° C (154-158° F) internal temperature.
- Cool sausages in cold water, dry briefly and refrigerate.
Notes
For a better particle definition keep meat, especially the fat cold or partially frozen when grinding.
