Cleaver CSCWE240 Podręcznik użytkownika - Strona 17

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12. Recipes

Calabrese Salami

INGREDIENTS - per kilogram of meat

80% lean pork

20% pork fat (1/3 hand cut)

30g fine sea salt (or 27.5g fine sea salt

and 2.5g curing salt #2)

7g sweet paprika

5g dovme biber (Turkish pepper)

1.5g fennel seed

1g cinnamon ground

0.75g peppercorn, crushed

5g white sugar or dextrose, optional

30mL chilled red wine, optional

Pinch of starter culture, if using

Salami Casings

See page 19 for more salami

suggestions

Pork Coppa

INGREDIENTS

Pork collar butt (pork neck/scotch)

Salt

Coppa spice (see below)

Elastic butchers netting

Red wine

Olive oil

Coppa spices - equal parts

Fennel seeds

Sweet paprika

Cracked black pepper

Chilli flakes

METHOD

1. Grind the pork and fat together, using a

medium blade.

2. On a large table combine meat with salt,

spices, sugar and cultures (if using) and

massage/knead until meat becomes sticky.

3. Fry a little of the mixture to test for spices and

seasoning. It should taste a little salty - this is

critical for the curing process.

4. Using a mincer with the sausage filling

attachment or sausage cannon, pipe meat into

casings.

Optional: Wipe down with vinegar and olive oil

to prevent excessive mould growth.

5. If fermenting, hang in your CLEAVER Salumi

Cabinet at 22

C to 24

hours.

6. Air dry the salami in your CLEAVER at 8

10°C and 72% to 76% RH until at least 30%

weight loss is achieved.

METHOD

1. Place the coppa in a non-corrosive container

then rub enough salt in to massage and

marinate, approx. 1 cup per 2kg of meat.

2. Place covered into your CLEAVER Salumi

Cabinet.

3. Massage in the salt a few times over 24 hours.

4. Wash off the salt, then pat dry with paper

towel, wash with red wine, massage with olive

oil, roll in coppa spice.

5. Double net with the elastic netting to get a nice

tight product.

6. Air dry the coppa at in your CLEAVER at 8

to 10°C and 72% to 76% RH until at least 30%

weight loss is achieved.

You should be able to feel the progress of the

meat firming over time. Once you are happy

that the coppa is very firm remove netting and

use a firm brush to remove any excess spices.

7. Slice paper thin enjoy!

C and 80% RH for 24

C to