KimChi Salami
A fermented dry-cured salami from the 'Crazy Salami Series', flavoured with Korean gochugaru chili flakes, gochujang chili paste, fish sauce and shrimp paste. A gram-weight calculator is available at the source. From twoguysandacooler.com.
Nutritionper 100 g›
400
Calories
22g
Protein
2g
Carbs
34g
Fat
Ingredients
| 800 g | Lean pork | |
| 200 g | Back fat | |
| 22.47 g | Kosher salt | |
| 2.5 g | Insta Cure #2 | |
| 2 g | Dextrose | |
| 4 g | Turbinado sugar | |
| 2 g | White pepper | |
| 2 g | Garlic powder | |
| 1 g | Ginger powder | |
| 2 g | Onion powder | |
| 10 g | Gochugaru (Korean chili flakes) | |
| 5 g | Gochujang (Korean chili paste) | |
| 0.88 tbsp | 13 ml | Fish sauce |
| 0.11 tsp | 0.6 ml | Shrimp paste |
| 1 g | Dried chives | |
| 15 g | Nonfat dry milk powder (optional) | |
| — | F-LC starter culture | |
| — | Mold-600 |
Instructions
- Grind the chilled meat and fat through a 4.5 mm plate.
- Mix thoroughly while adding the seasonings and the starter culture.
- Stuff into 60 mm casing, record the weight, and coat with Mold 600.
- Ferment at 80°F in a 90% humidity chamber for 24–30 hours. You are targeting a pH of 4.7–4.9.
- When the pH target has been reached, transfer to a drying chamber. The parameters need to be 55°F and 80% humidity. Hang in these conditions until the salami loses 38%–40% of its weight.
Notes on cultures: F-LC Starter Culture — re-hydrate 1/4 tsp of starter in 1/4 cup of distilled water for every 5 pounds of meat/fat; let rest for 30 minutes. Mold-600 — re-hydrate 1/2 tsp of mold in 1/2 cup of non-chlorinated water (this will do about 5–10 pounds of salami); let sit at room temperature for at least 5 hours before use.