This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Genoa Salami
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Beef and pork butt go into this Genoa salami recipe along with brandy and a boatload of spices. Once the curing time is up your bragging rights will be awesome.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
1 comment
ingredients
5 pounds beef chuck, round or shank
3 pounds lean pork butt, cubed
2 pounds pork fat, cubed
5 tablespoons salt
1 cup brandy
1 1/2 tablespoon sugar
2 tablespoons whole peppercorns
1 tablespoon ground white pepper
1 teaspoon ground coriander seed
2 teaspoons finely minced garlic
1 teaspoon ground cardamom
1/2 teaspoon ascorbic acid
1 teaspoon saltpeter
4 feet large beef casings
directions
Grind the beef, pork, and pork fat individually though a coarse meat grinder. Mix the meats and fat together and place in the freezer for 30 minutes. Then, grind the combined mixture through a fine grinder disk.
Combine the ground meat mixture with the salt, brandy, sugar, peppercorns, white pepper, coriander, garlic, cardamom, ascorbic acid, and saltpeter. Mix well then place in the refrigerator in a covered container for 24 hours to cure.
Pack the meat into the casings, tying the links off at 12-inch intervals. Hang the Genoa salami to dry for 8-12 weeks. Actual drying time will depend on the humidity and temperature (55 degrees F and 85% humidity is ideal).
nutrition data
84 calories, 7 grams fat, 0 grams carbohydrates, 4 grams protein per ounce. This recipe is low in carbs.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
January 24, 2016
I'll be more sure of the taste in 8 weeks,it sounds great!!
I have a question as follows , with regard for the recipe for homemade Genoa / Milano salami I am very impressed and am looking forward to trying this recipe myself my only question or concern is due to the fact that I am not a big fan of Nitrates I was wondering if you recommend or suggest that I substitute. Insta cure # 2 for the salt Peter and if so do I still use the ascorbic acid and do all other ingredients , herbs and spices. Remain the same????? Respectfully Anthony
Unfortunately we can't give you any suggestions on your modifications since it may affect the preservation of the salami and be a health risk. I'd recommend finding a message board or facebook group devoted to preserving or curing and ask there what they suggest.