Homemade Genoa Salami

Ingredients:

• Pork 100 lbs

• Salt 3.25%

• Dextrose 2%

• Red Wine 1% (1 pint per 100 pounds)

• Ground White Pepper 0.20%

• Whole White Pepper 0.07%

• #2 Cure 0.25%

• Garlic Powder 0.20%

• FRM-52 Culture 1/2 packet

Extra Spicy:

• White pepper 0.05%

• Coarse black pepper 0.25%

• Whole red and green pepper (soaked) 0.5%

• Garlic Powder 0.25%

• Cayenne pepper 0.1%

Directions:

1. Grind all meat through a 1/8″ plate

2. Mix all ingredients except culture for 3-5 minutes

3. Add culture slurry (culture and 8 ounces distilled water) and continue to mix for 2 minutes

4. Stuff into a #5 by 27″ fibrous casing

5. Ferment at 75-78̊F with relative humidity (r.h.) of 85-88% for 48 hours (pH of 4.7-4.9 is reached

6. Maturation should be at 54-58̊F with an 80-85% r.h. until sufficient weight loss is obtained (25-35%) – about 4 weeks

7. Consider lowering salt as when it dries it intensifies (consider
   perhaps 3%)