Genoa Salami Recipe
Make Genoa Salami Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Meat
Cut the pork shoulder, beef chuck, and pork fatback into small cubes. Make sure to trim any excess sinew or gristle.
- 2
Mix the Ingredients
In a large bowl, combine the cubed meats with salt, black pepper, garlic powder, coriander, and Cure #1. Mix thoroughly until all the spices are evenly distributed.
- 3
Add Red Wine
Pour in the red wine and mix again to ensure an even consistency. The mixture should be slightly sticky.
- 4
Stuff the Casings
Rinse the hog casings in cold water and soak them for about 30 minutes. Using a sausage stuffer, fill the casings with the meat mixture and tie them off at the ends.
Curing
- 5
Cure the Salami
Hang the sausages in a cool, humid environment (ideally 55°F to 65°F and 70% humidity) for about 3 weeks. Make sure to monitor the temperature and humidity closely.
- 6
Check for Doneness
After 3 weeks, check the salamis for a firm texture and an internal temperature of at least 150°F. If they are not ready, let them cure for an additional week.
Final Steps
- 7
Slice and Serve
Once cured, slice the Genoa salami thinly and serve it on a charcuterie board or in sandwiches. Enjoy!
