Rustic Italian Food by Marc Vetri

Author:Marc Vetri [Vetri, Marc]
Language: eng
Format: epub
ISBN: 978-1-60774-079-7
Publisher: Ten Speed Press
Published: 2011-10-31T16:00:00+00:00

Fennel Salami

Fennel SALAMI

I like my salami very young. I only age them for about six weeks. But you could age them even less. Do an experiment: when you make dry-cured salami, cut into one of them after a week and taste it. Wait another week, then cut into another one. The next week, another one. It can be very satisfying to watch and taste how the salami changes as it ages. Maybe you’ll find out that you prefer your salami after eight weeks of curing, and that’s fine.

MAKES ABOUT 3½ POUNDS (ABOUT EIGHT 12-INCH-LONG SALAMI)

4 pounds (1.8 kg) boneless pork butt (shoulder), cubed

1 pound (500 g) pork fatback, cubed

2 cloves garlic (7.5 g), smashed

¼ cup plus 4 teaspoons (75 g) red wine

½ cup plus 1½ teaspoons (70 g) kosher salt

5¼ teaspoons (12.5 g) dextrose powder, or 4 teaspoons (10.5 g) superfine sugar

½ teaspoon (1.5 g) cracked pepper

2 teaspoons (5.5 g) fennel seeds

1 teaspoon (6 g) curing salt No. 2

Beef middles, soaked in cold water for 1 hour, then rinsed inside and out

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