Italian Cremona Salame Al Parmigiano Reggiano

twoguysandacooler.com

Clowrym

subheading: Metric - US Customary:

700 grams lean pork

300 grams pork back Fat

100 grams parmigiano reggiano cut into ¼ inch cubes

25 grams kosher salt

2.5 grams Insta cure #2

4 grams black pepper

5 grams tellicherry peppercorn

2 grams dextrose

3 grams table sugar

1 tsp red wine optional

2 grams garlic powder

.6 grams sodium erythorbate (optional but keeps the meat from oxidizing)

20 grams Non Fat dry powder milk

Flavor of Italy Starter Culture re-hydrate ¼ tsp of starter in ⅛ cup of distilled water for every kilo (2.2 pounds) of meat/fat. Let this rest for 30 minutes

mold 600 re-hydrate ½ tsp of mold in ½ cup of non-chlorinated water. This will do about 5 to 10 pounds of salami. Let sit at room temp for at least 5 hours before use

Directions at twoguysandacooler.com

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