How to Make Pizza Salami - Full Flavored and Aromatic Cooked Salami
Recipe type: Cured Meat
Pizza salami, or cooked salami is the super-quick way to get amazing tasting cured salami without the long curing time. As it is not dry-aged like fermented salami, the moisture content is far higher than its counterpart, which makes it far more suitable as a pizza topping. This how to make it....
- 1800g Pork Shoulder (boneless, skin off)
- 450g Pork back fat
- 50g Kosher salt (or Himalayan rock salt)
- 6g Prague powder
- 45g Golden syrup
- 12g Fennel seeds
- 12g Cracked black pepper
- 6g Fresh crushed garlic
- 125ml Dry red wine
- 6-7 Mini-salami casings
- 6-7 Snap ties
- Cut the pork shoulder into slices narrow enough to fit through the feeder tube of your meat grinder.
- Cut the pork back fat into strips as well.
- Place the 2 trays in your freezer for 60 minutes to get really cold, even partially frozen.
- While the meat chills, measure out the salt, Prague powder, fennel seeds, roughly cracked black pepper and garlic.
- Combine the golden syrup with the red wine and mix this until the syrup has totally dissolved.
- Fit the 8mm plate to your grinder and run the fat through the grinder.
- After this, run the pork through the grinder.
- Place the ground meat and fat into your stand mixer bowl.
- Unless you have had delays, the meat and fat should still be really cold. If it isn't, return it to the freezer until well chilled before continuing.
- Add all of the remaining ingredients to the mixer bowl as well.
- Place the bowl on your mixer with the dough hook fitted and mix this for 5 to 8 minutes on medium slow speed, until everything is well combined.
- Cover the bowl with cling-wrap and place it your refrigerator for 24 hours to cure.
- The following day, load the meat into the hopper of your sausage stuffer and fit the 40mm funnel to the stuffer.
- Slide a min-salami casing onto the funnel and start cranking. You need to keep a reasonable pressure on the casing to ensure that the meat is well compacted in the casing.
- As it comes to the end of the casing, stop cranking and remove the casing.
- Twist off the end of the casing and use a snap-tie or zip tie to secure the end. Using a small pair of pliers can be a big help in tightening the tie.
- Once all of the salamis are formed, use a carving fork to poke holes along one side of the casings.
- Transfer the salamis to a rack in a large roasting tin with the perforated sides facing downward.
- Cook these in a preheated oven set at 90c or 194f until the internal temperature reaches anywhere between 67c and 72c, or in farenheit, between 152 and 162f.
- This process will take between 3 and a half hours and 4 hours.
- Towards the end of this time, remove one of the salamis from the oven and check the internal temperature by inserting a probe thermometer from end down the middle.
- When the temperature is in the safe zone, remove the salamis from the oven. Allow them to cool completely, then transfer them to your refrigerator to set overnight. If you try to cut them before this, half of the salami with remain stuck to the casing.
- And there it is, beautifully rosy, rich and aromatic cooked salami.... ready to eat, and ready to treat.