Fermented Sausage

Heritage Salami

Traditional Style Salami

• Savory
• Garlic
• Tangy

Internal temp

35-40% weight loss

Smoker temp

65-70°F / 18-21°C (cold smoke)

Casing size

60 mm+

Casing

All Natural Hog Casings

What goes in it

• Kosher Salt
• Cure #2
• Dextrose
• Coarse Black Pepper
• White Pepper
• Garlic Powder
• Coriander
• Ground Nutmeg
• Starter Culture (T-SPX)
• White Wine

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Lean Wild Game · Lean Beef · Pork Fat

How it's made

1. Grind meat through a 3/8" plate, then regrind through a 3/16" plate for a fine, tight-grained texture. Keep everything below 34°F.
2. Dissolve starter culture in distilled water per package directions.
3. Mix all dry seasonings together. Add wine and dissolved culture.
4. Mix into ground meat until tacky. Do not over-mix — heat kills the culture.
5. Stuff tightly into all natural hog casings (60mm+). Prick any air pockets.
6. FERMENT: Hang at 85-90°F, 85-90% humidity for 18-24 hours until pH drops below 5.3.
7. COLD SMOKE (optional): Smoke at 65-70°F for 6-8 hours for flavor.
8. DRY: Move to 55°F, 75-80% humidity. Dry for 3-6 weeks until 30-35% weight loss.
9. Salami is ready when firm to the touch and slices cleanly.
10. SAFETY: Do not skip fermentation. Cure #2 and starter culture are non-negotiable.

Wood

Beech · Oak · Apple