17
12. Recipes
Calabrese Salami
INGREDIENTS - per kilogram of meat
80% lean pork
20% pork fat (1/3 hand cut)
30g fine sea salt (or 27.5g fine sea salt
and 2.5g curing salt #2)
7g sweet paprika
5g dovme biber (Turkish pepper)
1.5g fennel seed
1g cinnamon ground
0.75g peppercorn, crushed
5g white sugar or dextrose, optional
30mL chilled red wine, optional
Pinch of starter culture, if using
Salami Casings
See page 19 for more salami
suggestions
METHOD
1. Grind the pork and fat together, using a
medium blade.
2. On a large table combine meat with salt,
spices, sugar and cultures (if using) and
massage/knead until meat becomes sticky.
3. Fry a little of the mixture to test for spices and
seasoning. It should taste a little salty - this is
critical for the curing process.
4. Using a mincer with the sausage filling
attachment or sausage cannon, pipe meat into
casings.
Optional: Wipe down with vinegar and olive oil
to prevent excessive mould growth.
5. If fermenting, hang in your CLEAVER Salumi
Cabinet at 22
o
C to 24
o
C and 80% RH for 24
hours.
6. Air dry the salami in your CLEAVER at 8
o
C to
10°C and 72% to 76% RH until at least 30%
weight loss is achieved.
P
ork Coppa
INGREDIENTS
Pork collar butt (pork neck/scotch)
Salt
Coppa spice (see below)
Elastic butchers netting
Red wine
Olive oil
Coppa spices - equal parts
Fennel seeds
Sweet paprika
Cracked black pepper
Chilli flakes
METHOD
1. Place the coppa in a non-corrosive container
then rub enough salt in to massage and
marinate, approx. 1 cup per 2kg of meat.
2. Place covered into your CLEAVER Salumi
Cabinet.
3. Massage in the salt a few times over 24 hours.
4. Wash off the salt, then pat dry with paper
towel, wash with red wine, massage with olive
oil, roll in coppa spice.
5. Double net with the elastic netting to get a nice
tight product.
6. Air dry the coppa at in your CLEAVER at 8
o
C
to 10°C and 72% to 76% RH until at least 30%
weight loss is achieved.
You should be able to feel the progress of the
meat firming over time. Once you are happy
that the coppa is very firm remove netting and
use a firm brush to remove any excess spices.
7. Slice paper thin enjoy!
