Tex Mex Taco Dry Cured Sausage Recipe Experiment - Glen And Friends Cooking
Glen is learning how to make salami at home, how to make charcuterie at home. Making salami at home can be challenging at first - and we've found that the learning curve to home made salami recipes can be steep. But we've also found that when we get it right homemade salami is very rewarding. Home Cured Salami, all home cured meats or dry cured salami recipes can seem daunting because you are leaving the meat out without refrigeration - but if you take the safety precautions and follow a few simple steps cured meat recipes and homemade salumi are well worth it.

Tex Mex Taco Dry Cured Sausage Recipe Ingredients:
1920g Beef & Pork Belly (70% Lean beef / 30% Pork Belly)
38.4g salt (2% the weight of the meat and fat)
4.8g Cure #2 (0.25% the weight of the meat and fat)
30.72g Tex Mex Spice Blend (1.6% the weight of the meat and fat)
9.6g Dextrose (0.5% the weight of the meat and fat)
9.6g non fat milk powder (0.5% the weight of the meat and fat)
57.6 mL water (3% the weight of the meat and fat)

2 beef middles
**Starter culture amount varies according to what starter culture you use.
**Mold culture amount varies according to what mold culture you use.

Method:
Mix starter culture in distilled water and let rehydrate for 30 minutes
Grind chilled meat with a 6mm plate.
Mix the meat and spices in a stand mixer adding the water as you go.
Add in the dissolved starter culture and mix until sticky.
Stuff into beef middles, saving a small amount of stuffing to test pH.
Prick any spots where you see air bubbles, brush with mold 600, and record your salami weight.
Ferment for 12- 24 hours at 75ºF-85ºF in 80%-90% humidity until the pH of the sausage reads between 4.9-5.2. After you reach your target pH, brush with dissolved mold culture and place in a drying chamber.
The conditions need to be around 55ºF and 80% humidity until desired weight is reached.
I target 30-35% weight loss to be sure that the salami is finished and safe to eat.

Sausage Stuffing and fermenting video: https://youtu.be/-ye2C9BCH30
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