Items you will need
- 4 lbs pork shoulder, cubed
- 1 lb. pork fat, cubed
- Meat grinder
- Large bowl
- 2 tbsp. salt
- 1/8 tsp. lactic starter
- 2 tbsp. red wine or water
- 1 tbsp. dextrose
- 1 tbsp. white pepper
- 2 tbsp. garlic powder
- 1 tsp. Cure #2
- Plastic wrap
- Sausage stuffer
- 4-inch sausage casings
Genoa salami is a variety of dry sausage often referred to as summer sausage in the United States. Like all summer sausages, the ingredients that cure the Genoa salami are mixed in with the other ingredients before stuffing the meat into casings. In essence, the curing of Genoa salami begins before the meat is stuffed. Spice and curing ingredients can be purchased from hunting supply outlets and some retailers online.
Grind the meat and fat separately through the grinder using the 3/16 or 1/8-inch grinding plates. Allow the meat and fat to fall into a large bowl set up under the spout of the grinder.
Add 2 tbsp. of salt to the meat and fat and mix thoroughly, ensuring that the meat and fat is combined throughout.
Stir the lactic starter into the red wine or water. Mix the starter liquid into the meat mixture.
Add the remaining ingredients and mix with your hands until all ingredients are thoroughly combined.
Cover the bowl with plastic wrap and place in the refrigerator for at least 24 hours. This will begin the curing process.
Set up your sausage stuffer and thread a 4-inch sausage casing onto the stuffing tube. Tie off the open end of the casing with kitchen string.
Feed the meat mixture through the stuffer and fill the casing to within 1 inch of the end. Tie off the end of the casing with a length of string long enough to tie a loop for hanging in the end.
Hang the sausages in an area at around 65 degrees F for 48 hours.
Transfer the sausages and hang in an area where the temperature will remain between 55 and 60 degrees F for 35 to 40 days.
Your local outdoor outfitters may carry the ingredients for Genoa salami in kit form. If you use a kit, follow the instructions on the label.