Professional Documents
Culture Documents
Salami Bastardo Mezzone
Salami Bastardo Mezzone
The unusual Italian name for this salami does not refer to illegitimacy, but instead it refers to the
fact the salami is a hybrid…it breaks from tradition by using beef in addition to pork!
Method:
1. Cut into meats and fat into cubes to fit grinder throat; have the meats and fat slightly frozen
before grinding.
2. Reserve about 15% of the fat but grind the remaining fat through fine plate; then grind the beef
and pork through a medium plate; Add the salt and cure, mixing well and refrigerate until
needed.
3. Hand chop the reserved fat into coarse pieces so as to produce a more rustic appearance to the
finished salami.
4. Dissolve the starter in a few tablespoons of water; set aside for a couple of minutes.
5. In a large stainless steel bowl, add the meats, ground fat (not the reserved fat), garlic, glucose,
pepper, remaining spices and starter culture; mix until everything is well dispersed.
6. Once the above ingredients are well mixed, then mix in the reserved fat and continue mixing
until it is well distributed throughout the meat.
7. Stuff the paste into casings (fibrous or beef middles) and tie off into salami about 10-inches long.
(Weigh and record each salami)
8. Incubate salami by hanging in smoker-[no smoke-dampers closed] at about 85oF and R/H of
about 90% for 24 hours. (You can add a pan of water and some wicking material to supply the
moisture to keep the humidity high).
9. Let salami hang in a cool area (55-60oF and R/H of about 70%) until 25% of the weight is lost.
(Generally about 4 weeks for 2 ½ diameter casings).