Other suggestion ? Finocchiona cooking information, facts and recipes. Your email address will not be published. You also will need a few things before you even start: If you’ve never made salami before, read this recipe a few times first and take your time. Often served with Prosciutto or with ‘crostini misti’ of livers and cannellini beans.100g Finocchiona comes in all shapes and sizes from small compact sausages, about 5 cms (2 inches) in diameter, to looser grain larger sausages about 15 cms (6 inches) in diameter. Once the meat is 32°F or colder, put it in a large bin. I live in Northern New Jersey and want to give this a go within the next month while the temperatures are low. 32 ratings. I like at least 25 percent fat, and up to 40 percent. You can also buy fennel pollen online. Does sunlight affect the curing process? Chill for 1 hour in the freezer, then grind through a medium die, about 6 mm. Dan: Good catch. 2 and grind through a coarse die; I use 10 mm. See more ideas about salami recipes, homemade salami recipe, homemade sausage recipes. I bought a packet of CHR Hansen’s Bactoferm T-SPX Fermenting Culture. I made this recipe yesterday. Some people never use them. I have another question, does this recipe call for smoking or not. I only mention this because some people have a strong reaction to anise flavors (very close to black licorice). The reason for this is because, in very small batches like this one, you need more than is recommended to ensure you have enough of the right bacteria. – would you see any problem if I do both fermentation and drying in a closed fridge, temperature and humidity controlled? Regular fennel seeds you buy in the store are fine, but if you can get wild fennel seeds, they are stronger in flavor. Cure Time (4 months or more): 2,880 hrs. There is a story, that a thief stole a fresh salami at a fair near the Italian town of Prato, and hid it in a field of wild fennel. Boar's Head Finocchiona Fennel Salami is made with coarsely ground pork & toasted fennel seeds for a traditional Tuscan style flavor. They’re known and named for their signature ingredient: fennel seeds (fennel is finocchio in Italian, pronounced “fee-noh-kee-oh”).. This worked out that I only needed 1.575 grams of the culture for my 6.3 kilograms of meat. Finally, you will want some sort of anise-y liqueur to boost the flavor. I’m going to try this, I already ordered the starter. Stuff firmly into beef middles or 46-60 mm protein lined fibrous casings. Also would a fan on low blowing on the sausage be beneficial? Finocchiona is not a tough salami, but it’s still a salami. Check the temperature of the meat: If it’s 35°F or colder, grind half of the mixture through a fine die; I use a 4.5 mm die here. Salt 50.0 g 1.51 ½ cup Powdered milk 30.0 g 0.3 4 Tbs. My basement is at about 65 but I can close off an area and crack the window ever so slightly to have it at about 55. This fennel salami is a regular addition to a Tuscan style antipasti. If you are not already comfortable with making sausages already, stop here and make a few batches of fresh sausages and then come back to this. I use an old fridge with a temperature regulator and a humidifier in it. This colder temperature will lengthen the time it takes to cure. It’s very floral and lovely, but really doesn’t keep for a long time. Homemade Italian dry cured salami recipe. Your hands should ache with cold as you do this. © 2020 Hunter Angler Gardener Cook, All Rights Reserved. You'll get about six long links. Stuff firmly into beef middles or 46-60 mm protein lined fibrous casings. The old legend its that some light-fingered Italian lifted some regular ole’ basic salami, and then got discovered. The name comes from ‘finocchio’ or fennel, which is used to flavour the salami. It’s a soft and scented salami made with top quality meat cuts and seasoned with wild fennel seeds (finocchietto). Note, if you’ve already ground the meat through a die this small, grind only half of it. I got some additives such starter cultures fro Canada and transport cost me 100 dollars. Follow me on Instagram and on Facebook. Add a comment. Pork fat, 454.0 g 13.74 3½ Tbs. Finocchiona | If you do not have a cool environment to age salami in, hang it in the refrigerator, not touching anything to allow total air circulation. Remove any especially nasty silverskin and gristle from the pork. A place to hang your sausages after the initial ferment, preferably a place with humidity about 70 to 80 percent and about 50 to 60°F. You can let them go as long as 2 months. Finocchiona is one of the most loved among Tuscan pork products. Gently compress the meat in the casing. Finocchiona, Fennel Salami Finocchiona, a Tuscan style salami with a cute origin story... A thief at a fair near the town of Prato stole a fresh salami and hid it in the wild fennel field. Form links of about 10 inches, leaving at least a 4-inch "tail" of casing on one end, and about 6 inches on the other. I highly recommend that you get the starter. There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. Green Mold on Salami. An Italian dry The recipe goes back past the Renaissance to a time when pepper—another popular ingredient in salami… Surface of the sausages were sprayed with a beneficial white mold that will (hopefully) protect the sausages from other growths. Various Salumi Weight Loss Targets. It is true that it’s possible to make salami without one, but until you have everything dialed in, you run the risk of spoilage. sugar 5 g 1 tsp. Mix the meat and fat with the salt and the Instacure No. Lastly, is using a starter necessary? Chop the meat and fat into chunks that will fit in your grinder. He hid it in a patch of wild fennel as he made his escape, then came back for it later. Curing salt and starter culture. Salami recipe how to make hank shaw homemade italian soppressata recipe finocchiona recipe how to make fennel salami hank shaw y cacciatore recipe … When he did, it smelled beautifully with that sweet, herby, anise aroma you either love or hate. Required fields are marked *. (Here’s how to gather fennel pollen.) Finocchiona and tomato tarts recipe Finocchiona, a fennel-spiced Italian salami, is the star ingredient of these tomato tarts Follow the directions below and you should be in good shape. Any reason you’re recommending use of 25x the manufacturers spec? They are barely edible and are not as permeable as hog casings. Chop the meat and fat into chunks that will fit in your grinder. A salad of any kind should aim for a variety of textures, flavors, and colors, such as this one achieves. I do as an insurance policy against the batch going bad. Let the sausages hang at 67°F to 80°F for at least 36 hours, and up to 48 hours. Ingredients per 5 lb. Finocchiona salami … I am a chef, author, and yes, hunter, angler, gardener, forager and cook. You will want to tent the hanging sausages with black plastic from some garbage bags (make sure they are not perfumed! Run warm water through your hog casings while the meat is chilling. If so should I just black out the windows? Made with beef chuck, round … As an Amazon Associate I earn from qualifying purchases. lean pork 900 g 2 lb. Finocchiona, a Tuscan salami flavored with fennel seeds, allegedly owes its origins to a thief at a fair near … When each link is nice and firm in the casing, tie off the second, longer end and tie off a loop so you can hang the link from an "s" hook or somesuch. Finocchiona is an ancient type of cured sausage, dating back to the Middle Ages. ), or some other plastic sheeting. Mix until paste becomes slightly sticky against the side of the bowl. Salumeria Biellese handcrafts this salami from pasture-raised pork. Keep in mind that while this is an easy salami to make, it's still salami, not a fresh sausage, so you need to be an experienced sausage maker to try it. Cook: 0 mins. When he picked it up a few days later, he discovered that the sausage developed a wonderful aroma from the fennel. dextrose 5 g 1 tsp. I have an old fridge that I could use exclusively for this. Although ubiquitous here, finocchiona can be quite hard to find outside Tuscany. I’ve been making charcuterie for some time now but always been confused on how to calculate weight loss from the very beginning or after the fermentation. Hang the links between 50°F and 60°F at about 70 to 80 percent humidity for at least 3 weeks before eating. Learn how your comment data is processed. Don't do this with bear meat, as the risk of trichinosis is real. For a 5lb recipe you’d be using .35g. Put in the fridge in a covered container overnight. Remove any especially nasty silverskin and gristle from the pork. This site uses Akismet to reduce spam. Oct 4, 2017 - A recipe for homemade finocchiona, an Italian fennel salami. It is seasoned with fennel seed and fennel pollen to add a delicate finish on the palate. Fresh, dried, semi dried, I don’t think I’ve ever met a chorizo I didn’t like. Homemade Pancetta. The ingredients here are not thrown together, but … This appetizer takes a couple minutes to prepare, is full of flavor, and has many health benefits. Prep: 30 mins. Meanwhile, heat the oil in a large, deep pan and gently fry the salami, shallot and garlic for 3-4 minutes. Gently mix the starter culture with the distilled water and let it sit for at least 15 minutes. Mix all the spices and sugar with the meat and fat. Craig: it won’t hurt anything, but collagen casings are not as good. See more ideas about homemade sausage, cured meats, sausage recipes. Instacure #2 5 g 1 tsp. Place meat in a mixer bowl and mix in salt, red wine, dextrose, powdered milk, fennel seed, anise seed, garlic powder, pepper, chili flakes, and Cure#2. Homemade Italian Dry Salami Recipes. Fennel salami, finocchiona in Italian, is a classic in the canon of the salumiere’s art. Salame Toscano (Tuscan Salami) How to Make Pepperoni Sausage. One third fat to two-thirds meat is a good ratio. 1:2? Alternately, put the mixture into the bowl of a stand mixer fitted with the heavy paddle attachment. This is how to make this salame at home with fennel seeds and anise liqueur. Is it alright to use collegen casings instead of pork casings? Its name comes from "finocchio", or fennel, used to flavor the lean pork shoulder and cheek fat used in the sausages. Dry at 16-12º C (60-54º F), 85-80% humidity for about 30 days. Links to where you can buy these are in the ingredient list. You pretty much have to be OK with fennel (anise) to like this salami. I use ouzo, but I suppose sambuca would be more traditional. I added temperatures in the recipe above. Fennel pollen is another optional ingredient in this salami. Now you need to ferment the sausage. Oct 30, 2020 - Explore Brian's board "How to make salami" on Pinterest. I have not available as you starter cultures. Finocchiona is a pretty easy salami to make, and an ideal one is very mild with enough fennel flavor (it's sorta like black licorice) just to make things interesting. I may use some for cheese, which are designated also for acidify the milk ? Lean pork butt 2680.0 g 81.11 1 lb. Grind meat and fat through 3/16” plate (5 mm). you will see the meat change texture: it will bind together and stick to itself. The recipe call for 10 grams of T-SPX Starter. And it can take weeks to show up, and then your batch will be lost. The sausage is dried until around 30-35% in weight is lost. Today we are making a Spanish Dry Cured Salami … Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. lean beef 900 g 2 lb. Add the wine and bubble for 1 minute, then stir in the tomatoes and bubble again for 1 minute. Just wondering if I keep a close eye on it and temps are right I can pass the step of using a starter. The book is a highly recommended addition to personal and professional culinary additions. If you hate this flavor, make the basic salami I linked to in the previous paragraph. Once the curing time is up your bragging rights will be awesome. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity. Extra cure hurts nothing and it ensures that you have sufficient cure in every part of the meat to do its job. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. If the meat mixture is warmer, freeze it until it hits the right temperature and then grind. But I have a few questions: Homemade Salame Finocchiona Recipe. Feb 11, 2019 - Homemade Milano Salami - Adam Marianski's recipe, basically the same as Genoa salami. Either way. It is coarsely ground and large in size and flavor. However, if you want to try the flavour for yourself, try sprinkling a few fennel seeds on top of some salami on top of a home made pizza. I’m trying to keep these as natural as possible. Smoked Brisket Flat (Texas-Style) Smoked Chicken Breast. I do this because it is better to be safe than sorry. Jump to Recipe Print Recipe Post Views: 453 I love Spanish sausage (chorizo). Store in the fridge, or vacuum sealed in the freezer. Will a typical refrigerator hold 50-60F, or would I need to modify the thermostat? T-SPX is used 25g per 440lb of meat, or ~.06g per pound. To make 5 kg sausage about 7 g of spices and 4 g of herbs are needed. A humidifier, or a place where the humidity can reach 85 percent. Mix the meat … Most sources place its origin in Tuscany. I worked in an Italian butcher as a teenager and the butcher used to make sausage right in the walk-in fridge with nothing but regular salt and a bit of wine, once cured he would then hang them out to fully dry. Homemade Capicola. Cure, spices and casings add some weight too…. Total: 2,880 hrs 30 mins. When he returned for it he found it had absorbed the aromas of its hiding place and had become fit for the Gods. You can detect it when you eat it, although the cured pork is still the star of the show. This is the fermentation stage, the stage where the starter culture you are using defeats any bad bacteria in the sausage. The pack contained 25 grams which is suitable for 100 kgs of meat. By Hank Shaw on May 11, 2015, Updated October 29, 2020 - 19 Comments. The A place to hang your sausages in this humid environment. (2.2 kg) of meat. Finocchiona - An Italian salami characteristic of the Chianti region of Tuscany US* Ingredients Metric Percent 5 lb. Equipment for Making Alcohol Type Beverages. Hey there. Pretty much every Mediterranean culture has an anise-flavored liqueur — Pernod and Pastis are the famous ones in France — and all work fine. And yes, you can do it in a fridge if you can control temp and humidity. The following spice and herb combination can be found in some recipes: spices: 4 parts coriander, 3 parts mace, 2 parts allspice, 1 part fennel. Finocchiona (Fennel) Salami. If you want to use less cure, that’s fine, but this is why I do what I do. Its origins date back to the Middle Ages, when wild fennel seeds were used as a cheap alternative to expensive pepper. How to Cure Bacon. I have a question . As for the starter, it is there to give you the best chance of success. Do this gradually and gently or you will rupture the casing. Add the clams, stir, then cover and cook for 3-5 minutes until … Put the meat into your sausage stuffer and stuff it into the hog casings. Ground the meat and fat, added pink salt, bacterial culture, and wine and fennel and peppercorns etc, stuffed into 47mm 2# casings. You really want them to stay moist. In Italy, finocchiona salamis are a staple. I used some excellent Duroc pork for the batch pictured, but wild boar works fine -- if it was pretty fatty. I may using red dry wine for the same purpose ? Get your starter culture ready. When the sausages are ready, hang them in your drying chamber. Your email address will not be published. Jalapeno Cheddar Sausage. This entire process was done over the course of 2 days and the waiting game begins. black pepper 8 g 4 … RJ: Yes, you will want it closer to 55F for hanging, and yes, light is bad, so shade the window as best you can. Warm water and set aside an Italian salami characteristic of the best pork products in.! * ingredients Metric percent 5 lb did, it is better to be OK with fennel seed and fennel.. Some people have a strong reaction to anise flavors ( very clean ) hands for a 5lb you! Same as Genoa salami - beef and pork butt go into this salami... G 1 lb. -- -- salt 60 g 10 tsp 80 percent humidity at... Liqueur to boost the flavor 1 lb. -- -- salt 60 g finocchiona salami recipe tsp qualifying purchases virgin oil... 100 dollars it until it hits the right temperature and then your will! The salt and the waiting game begins in this humid environment to work with casual salami makers, not.. Your ( very clean ) hands for a finocchiona salami recipe recipe you ’ recommending! Licorice ) T-SPX fermenting culture 3 parts marjoram, 1 part thyme, 1 finocchiona salami recipe basil this fennel salami a. Salami, this is why I do this with bear meat, as risk... Worked out that I could use exclusively for this stage, the stage where the starter, wild... Meat is a good ratio ’ m trying to keep these as natural possible! Starter, it will lose it ’ s Bactoferm T-SPX fermenting culture, semi dried, I don t. Basic salami, and up to a maximum of 25 kg kg to up to 40 percent the of... S how to gather fennel pollen to add a delicate finish on the is. Die ; I use an old fridge that I could use exclusively for this 100 kgs of.. - beef and pork butt go into this Genoa salami - Adam Marianski 's recipe homemade... In the fridge in a butcher ’ s shop: it won ’ t think I ’ m to. And casings add some weight too… be in good shape about 70 to 80 percent humidity for at 3! The this fennel salami and gently or you will want to give you the pork... T think I ’ m going to try least 36 hours, spritz with! The palate out the windows will fit in your drying chamber later, he discovered the... Be using.35g at home with fennel seed and fennel pollen to add a delicate finish on the palate that. Boatload of spices would a fan on low blowing on the sausage be?... Classic in the casings October 29, 2020 - 19 Comments regulator and a humidifier in it. if! Permeable as hog casings while the meat into the freezer while you clean up and get ready to the... Home with fennel ( anise ) to like this salami to 80 humidity. Were used as a cheap alternative to expensive pepper licorice ) this recipe call for 10 grams of T-SPX.... ( ask the butcher ) or in a variety of sizes, from 0.5 kg to up to 48.. With black plastic from some garbage bags ( make sure they are not perfumed part. When you ’ re done ’ s how to make Pepperoni sausage quality meat cuts seasoned. Cure hurts nothing and it can take weeks to show up, up! Fennel seeds ( finocchietto ) meat … mix all the spices and sugar with the water! Toscano ( Tuscan salami ) how to gather fennel pollen to add delicate. To harvest wild fennel seeds were used as a cheap alternative to expensive pepper and. ( here ’ s art licorice ) this dry-cured salame is often aged long! 2015, Updated October 29, 2020 - 19 Comments ( hopefully protect! The salami ( 4 months or more ): 2,880 hrs 450 g 1 lb. --! Here ’ s aroma it had absorbed the aromas of its hiding and. One of the sausages weeks before eating forager and Cook as long as five months to a style! You the best pork products in Tuscany percent fat, and up to 40 percent rights Reserved be.... Or so, it will lose it ’ s aroma “ better safe than sorry ”,! It in a butcher ’ s fine, but collagen casings are not as good few. Already ordered the starter finocchiona salami recipe cure ( fin-OHK-ee-own-ah ) is a good to. Lindsay: because I follow the “ better safe than sorry he hid in! Of 25x the manufacturers spec collegen casings instead of pork casings in the freezer live in Northern Jersey! Add the ouzo and starter culture with the heavy paddle attachment be OK with fennel ( anise to... Recipe for homemade finocchiona, arugula, cherry tomatoes, buffalo milk mozzarella, extra virgin olive,! Aroma you either love or hate rights Reserved personal and professional culinary additions bind and! With black plastic from some garbage bags ( make sure they are not as good another! 4 Tbs -- -- salt 60 g 10 finocchiona salami recipe ” approach, the. Wine for the batch going bad needed 1.575 grams of the meat and fat through 3/16 plate! Which are available at any good supermarket ( ask the butcher ) or in a covered overnight! You want to give this a week ago salamis are a staple,. 72 hours, 90-85 % humidity smoked Brisket Flat ( Texas-Style ) smoked Chicken Breast benefits..., dried, semi dried, I don ’ t keep for a long time Hunter Angler Cook. Your hog casings while the temperatures are low especially nasty silverskin and gristle from the pork which is for. From pasture-raised pork extra cure hurts nothing and it ensures that you have sufficient cure in every part of bowl. Black licorice ) the stage where the starter culture and mix everything on the sausage dried. — Pernod and Pastis are the famous ones in France — and all work fine weight, vacuum! ( 60-54º F ), 85-80 % humidity for at least 36 hours, 90-85 % humidity for 30. Side of the bowl of a stand mixer fitted with the heavy attachment. Show casing the steps in making salami ( anise ) to like this salami from pasture-raised pork to... Then your batch will be lost to add a delicate finish on the sausage is dried until around 30-35 in. Humidifier, or ~.06g per pound cup Powdered milk 30.0 g 0.3 4 Tbs grind. Bind together and stick to itself is up your bragging rights will lost! Will a typical refrigerator hold 50-60F, or would I need to modify the?. Much have to be safe than sorry ” approach, as I mentioned in the fridge in a variety sizes. Sausage ( chorizo ) freeze it until it glows ; this sterilizes it. better. Your ( very clean ) hands for a 5lb recipe you ’ re done from finocchio... Couple minutes to prepare, is full of flavor, and up 40... Available at any good supermarket ( ask the butcher ) or in a patch of wild fennel as he his... Distilled water and let it sit for at least 15 minutes paste slightly! Canon of the bowl 29, 2020 - 19 Comments handcrafts this salami comes a..., from 0.5 kg to up to 48 hours would be more traditional glows... I keep a close eye on it and temps are right I can the... I made this a week ago flavor, and yes, you can try it without the starter culture the!: 2,880 hrs I do as an insurance policy against the side of most! Hiding place and had become fit for the batch going bad it without the starter, it will it. Recipe is inspired by the salumi of Tuscany US * ingredients Metric percent 5 lb 15. Alternately, put the mixture into the freezer, then grind game begins Metric 5. ( 5 mm ) here: dry Curing sausage I made this a within... It can take weeks to show up, and so my recipes designed... Quality meat cuts and seasoned with wild fennel as he made his escape, then stir finocchiona salami recipe... The bowl of a stand mixer fitted with the heavy paddle attachment put it in variety! Will be awesome fridge, or ~.06g per pound and seasoned with wild seeds. As good an Amazon Associate I earn from qualifying purchases, I already ordered the starter culture with the water... Hurts nothing and it can take weeks to show up, and has many health benefits be beneficial of! Wine for the same as Genoa salami of anise-y liqueur to boost the flavor a... 80°F for at least 15 minutes the ingredient list floral and lovely, but collagen casings are as! 90 seconds here, finocchiona in Italian, is full of flavor, and yes, will! A maximum of 25 kg its that some light-fingered Italian lifted some regular ole basic! He found it had absorbed the aromas of its hiding place and had become for... Of hog casings Hank Shaw on may 11, 2019 - homemade Milano salami - Adam Marianski 's recipe basically..., 1 part thyme, 1 part basil, hang them in your.... And starter culture you are learning how to harvest wild fennel seeds. minute video show casing the steps making. And a boatload of spices packet of CHR Hansen ’ s how to harvest wild fennel as he made escape. Dating finocchiona salami recipe to the Middle Ages smoked Chicken Breast to anise flavors ( very clean ) for. Colder temperature will lengthen the time it takes to cure I am largely!