Chile, Mustard and Pickled Celery Salami Recipe

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A salami will lose almost 40 percent of its weight before it is done.

Photo courtesy of New Society

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“Pure Charcuterie” by Meredith Leigh walks readers through curing and cooking their own meats at home.

Photo by Cindy Kunst/Clicks Photography

Directions

• 1. Mix about 2 tsp of the starter culture into 1/4 cup of room-temperature water. Set aside.2. Combine the lean trim with all the seasonings and grind through the fine die of your meat grinder. Set aside. Next, grind the fat through the coarse die of your meat grinder. Combine the lean meat mixture with the fat, using your gloved hands, then add in the wine and the starter culture. Mix with your hands or in a stand mixer for at least a minute, then transfer the entire mixture to the refrigerator for 24 hours. This will increase bind and meld flavor.3. The next day, prepare beef middle casings and stuff the salami mixture into them, stopping every foot to 18 inches and tying off the ends. Link each 12–18-inch sausage in the middle, to form two salamis, each 6–9 inches long. Tie twine at each end and in between the links. Prick the salamis thoroughly, then weigh them and record their weight.4. Spray the salamis with Penicillium nalgiovense, diluted according to package instructions.5. Hang to ferment and dry, aiming at 60–65 degrees and 65–75 percent humidity. Don’t worry if humidity increases at first, while fermentation is happening. The salami is done when it has lost 30–40 percent of its starting weight.

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  Reprinted with permission from Pure Charcuterie, by Meredith Leigh and published by New Society, 2018.