How to make cacciatore salami 

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey provides a leaner option while maintaining flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice mimics sweetness without alcohol.

Rehydrate starter cultures in water for 15 to 20 minutes.

Weigh out ground pork and calculate 2.5% sea salt, 0.25% pink curing salt, and 0.4% powdered dextrose based on the weight of the pork.

Add ground pork to a mixer and mix on the lowest setting.

Add curing salts, dextrose, and spices to the meat mixture.

Ensure the meat mixture is very cold for better mixing and binding.

Mix until the meat mixture is tacky and sticks to your hands when held upside down.

Feed the natural hog casings onto the sausage stuffer tube, ensuring no air pockets.

Stuff the casings tightly with the meat mixture, making small links suitable for a hunter's pocket.

Pinch off the ends of the casings and tie them securely with butcher twine.

Prick the stuffed salami with a sausage pricker or sterilized safety pin to prevent air pockets and allow moisture to escape.

Place the salami in a container with a lid and let it ferment for 48 hours in a warm closet.

After fermentation, hang the salami in a dry curing chamber set at 55°F with 75-80% humidity.

Monitor the weight loss of the salami, aiming for a loss of 30-40% for safe consumption.

Remove the salami from the curing chamber after desired weight loss is achieved.

Brush off any white mold with a vinegar-water solution if desired.

Slice the salami to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens