Adapted by
July 2012
Yield: 1 salami


14½ pounds leg of pork
5 pounds fatback
250 grams salt
43 grams dextrose
15 grams chili flakes
30 grams cracked black pepper
1 gram dried thyme
30 grams fresh garlic, crushed in a mortar
1 gram ground ginger
1 gram freshly grated nutmeg
22 grams Instacure #2
1.6 grams culture starter (F-RM-52)
43.68 grams distilled water


Chill the meat and fat. When it is very cold, grind it through a 3/8-inch plate. Add the salt, dextrose, chili flakes, pepper, thyme, garlic, ginger, nutmeg, and Instacure.

Separately, dissolve the starter culture by stirring it into the distilled water. Pour the culture over the meat and mix again very thoroughly and until the mixture feels sticky. Pack the meat tightly into large casings and tie them. Tag the salami with its finished weight and the date. Prick the sausage all over to release any air. Hang in a fermentation box at 75°F to 80°F (with relative humidity at 80 percent to 85 percent) for 36 hours. Then let hang in curing room at 40°F to 45°F for 4 months or until it has lost 1/3 of its weight.