BASIC SALAMI RECIPE! (Dry Cured in Wine Fridge) // Matt The Butcher

How to make a basic salami recipe and this is my take on a Mediterranean salami , its got a ton of flavor with minimal spices added. Most notably Long black pepper is mixed in to add a fruity musky, spicy flavor that is unlike any single spice. This spice originated in India but was heavily traded in the Mediterranean area during the Roman Empire. Apparently it was the original black pepper before the common black pepper corns hit the spice trade. In addition I added lemon zest and oregano to create the herbaceous and citrusy zing common of the south Europe region. Enjoy!

Time Stamps:
Ingredients for Basic Salami : 0:00
Grinding Meat for Salami: 1:08
Properly Mixing Salami: 1:18
Tools to make Salami 1:54
Preparing Casing for Salami 2:10
Properly Stuffing Salami: 2:26
How to Tie Salami Links: 2:46
Review on Good Manufacturing Practices for Dry and Semi-Dry Sausage Products: 3:25
Fermenting and Testing pH of Salami at Home: 3:46
Drying Salami Properly: 4:38
Cutting into Salami after 45 days of Drying: 5:22


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BASIC SALAMI RECIPE: https://www.mattthebutcherdmv.com/pos...




ATTENTION:
If this is one of your first encounters with fermenting meats, I highly recommend thoroughly reading Good Manufacturing Practices fermented and dried meats linked below.

Good Manufacturing Practices for fermented and dried meats: https://meathaccp.wisc.edu/Model_Hacc...




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tags: #drycured #mediterranean #curecabinet #longblackpepper #curechamber #stxturboforce #homecured #sodiumnitrite #mattthebutcher #butcherstwine #sausagepricker #portionscale