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  • Salami Bastardo Mezzone

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    Niko
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    This document provides a recipe for Salami Bastardo, an Italian salami that is a hybrid by using both pork and beef. The recipe calls for 70% pork shoulder, 20% beef chuck or brisket, 10% pork back fat, and various spices. The meats and fat are ground and mixed along with the other ingredients before being stuffed into casings and hung to ferment and dry for 4 weeks.

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    This document provides a recipe for Salami Bastardo, an Italian salami that is a hybrid by using both pork and beef. The recipe calls for 70% pork shoulder, 20% beef chuck or brisket, 10% pork back fat, and various spices. The meats and fat are ground and mixed along with the other ingredients before being stuffed into casings and hung to ferment and dry for 4 weeks.

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    68 views1 page

    Salami Bastardo Mezzone

    Uploaded by

    Niko
    This document provides a recipe for Salami Bastardo, an Italian salami that is a hybrid by using both pork and beef. The recipe calls for 70% pork shoulder, 20% beef chuck or brisket, 10% pork back fat, and various spices. The meats and fat are ground and mixed along with the other ingredients before being stuffed into casings and hung to ferment and dry for 4 weeks.

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    © All Rights Reserved
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    of 1

    Salami Bastardo or 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!

    U.S. Ingredient Metric Percent


    3½ lb. Pork shoulder 1590.0 g 70.00
    1 lb. Beef, chuck, brisket, etc. 460.0 g 20.00
    ½ lb. Pork back fat 225.0 g 10.00
    7 tsp. Salt 50.0 g 2.20
    3 cloves Garlic, minced 15.0 g 0.75
    1½ Tbs. Glucose 13.5 g 0.60
    1 tsp Cure #2 6.0 g 0.25
    2 tsp. Pepper, black, coarse 4.0 g 0.20
    ½ tsp. Cinnamon, ground 1.0 g 0.05
    ¼ tsp. Clove, ground 0.5 g 0.02
    1/8 tsp. TSP-X Starter culture* 0.2 g 0.01

    5 lb.  Totals  2.4 Kg


    *Chr. Hansen - Bactoferm TSP-X
    This formulation is based on metric measures; U.S. measures are approximate!

    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).

    Len Poli – Sonoma Mountain Sausage – Sonoma, California


    Copyright  (All rights reserved) – October 2009 - http://home.pacbell.net/lpoli

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