Panama Salami (Crazy Salami Series)

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey offers a leaner option while chicken is more affordable.

black pepper

🥗Healthier: white pepper

💰Cheaper: ground pepper

White pepper provides a similar flavor with less heat.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol.

casing

🥗Healthier: collagen casing

💰Cheaper: no casing

Collagen is easier to work with, while no casing allows for a spreadable version.

Prepare seasoning.

Grind chilled meat and fat together.

Mix all ingredients and starter culture together.

Stuff in casings and prick with a sausage pricker.

Label and record 'Green Weight'.

Apply mold 600 and put into your fermentation chamber.

Ferment for 24-72 hours at 68F in 85%-90% humidity until the pH of the sausage reads between 5.1-5.3.

After the ferment, place in a chamber to dry that is 55F and 80% humidity until desired weight is reached.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary