This was my second attempt at preparing a mushroom flavoured salami. The first was my Salami Con Finferli (using chanterelles), that did not turn out as well as I had hoped. This one, however, is much better in taste and colour and you can detect the flavour and aroma of the mushrooms. Today's photo is of salami that was made six weeks ago. The larger diameter one has a loss of over 40% while the thin one over 50%. The salami was was flavoured with king boletus (porcini), admirable boletus, chantarelle and lobster mushrooms, dried and ground to a fine powder. All shrooms were harvested by me this autumn.
Mushroom Salami
2.5 kg class I pork
500g. backfat
7.5g Cure #2
75g salt
6g dextrose
9g sugar
6g. white pepper
15g coarsely ground black pepper
3tsp thyme
3g garlic powder
75g grated Romano cheese
75ml chilled red wine
40g mushroom powder
6g T-SPX starter culture
Meat and fat ground through 6mm plate. Fermented for 48 hrs at 22° and 90% humidity.
Starting pH was 5.72 after 24hrs and 5,04 after 48hrs. So it fermented exactly the way it was supposed to.
