Chef Bob Del Grosso made a similar salami over at A Hunger Artist. I'm not sure how many times I've read the post, but I promise the count is over 10. I compared his recipe to the Tuscan salami is the Charcuterie book and they were pretty similar. I followed the Del Grosso formula switching Instacure#1 for Instacure#2. I also like the way Bob sets up his percentages of ingredients. Being the nerd that I am, I set everything up in a Tuscan salami spreadsheet. Once you enter the weight of the meat in grams, the spreadsheet calculates how many grams of the rest of the ingredients you need including back fat. I kind of cheated with the bactoferm. I've seen people use a gram of it, and I've read that you can't use less than 5 grams. I split the difference and went with 3 grams.
The rest of the plan is to build my version of a mini curing chamber Bob put in his basement. I picked up some 3 mil thick poly drop cloth at a Lowes. I'm going to staple it to some floor beams and place a humidifier with a humidity sensor inside. I'm going to skip the fan for now and just open everything up to circulate the air once in awhile. The basement is typically in the low 60s. Hopefully the humidifier will keep the humidity up. Here is the recipe I used and some pictures of the meat. The meat is going to see a 3 or 4 day pre-grind age. I'll use the few days to get the chamber set up.
The recipe.
Ready for the rest of the ingredients.
To the fridge for a 3 to 4 day soak.
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