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Welcome to the 2 Guys & A Cooler Channel. Today we get to make another crazy salami. This recipe comes from y friend Meredith Leigh through her book Pure Charcuterie: The craft and poetry of curing meats at home. I was talking to Meredith a little while ago and she was sharing with me her motivation for adding this completely unique recipe to her new book. She said that she wanted to demonstrate just how creative you can get when making salami. I have to agree with her. In salami making you are only limited by your imagination. Speaking of which I can’t wait to share my newest salami with you. I call it the All American salami. Bacon, eggs, breakfast sausage, and maple syrup. It’s totally crazy!!
Here is a link to Meredith’s book Pure Charcuterie. It’s a great resource and addition to anyone’s library as she will take you though the craft of curing meats at home with a new perspective. You can buy the book directly from her here:
Also if you are interested in taking a personal class or hosting a charcuterie course for yourself and some friends you can reach Meredith here:
Meredith is an experienced salumist, zymologist, farmer, chef, butcher, and teacher. Her style is very hands on and very down to earth… Tell her Eric from 2 Guys & A Cooler says hello!!
Recipe: This is a slightly modified version to see the original you need to get Meredith’s book.
3.5 pounds lean pork
1.5 pound pork back fat
2.5 oz salt
.2 oz cure #2 (1 level teaspoon)
1.6 oz dextrose
.5 oz black pepper
1.5 oz pickled celery leaves (minced)
.3 oz guajillo chili
.2 oz onion powder
.1 oz mustard powder
.5 oz minced garlic
TSPX starter Culture (1/4 tsp per 5 pounds of meat mixed with 1/4 cup of water)
1/4 cup of red wine
12-14 feet of beef middle casings
Mold 600
1. Prepare the culture by adding 1/4 tsp of culture with 1/4 cup of water for every 5 pounds.
2. Prepare the mold by adding 1/4 tsp of mold 600 in a 1/2 cup of water
3. Combine all the seasonings together along with the pickled celery leaves and set to the side
4. Prepare the meat. You can fine grind the meat and course grind the fat or grind it all together in a 6.5mm plate. Your preference. Make sure it’s chilled before grinding
5. Mix chilled freshly ground meat will seasonings, wine, and starter culture.
6. stuff in your casing ensuring you don’t get any air pockets. Prick with a sausage pricker, and weigh. Apply mold 600.
7. Hang to ferment in a 65F at 85-90% humidity for 36-48 hours. You are looking for a pH of 5.0-5.3
8. Once you achieve your pH place in a drying chamber at 55F with 80% humidity till you achieve your weight loss.
Enjoy and let me know what you think!!
We invite you to check out our new Amazon storefront. We are part of an affiliate program. This simply means that we receive a small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesnāt cost you anything extra. In our storefront you will find This is a collection of things we use and proudly recommend.
We use The Sausage Maker for all our sausage projects (They have a little bit of everything).
This is my recommendation for my absolute favorite thermometers.
ā¢ Thermapen Mk4 –
ā¢ Magnetic silicone boot for Thermapen –
ā¢ DOT Kitchen Temperature Reader –
ā¢ Signals (4 Channel Temperature Probe) –
ā¢ Extra Big and Loud Kitchen Timer/Alarm –
ā¢ Pocket Temp/Humidity Meter:
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Eric