Salami Napoli
Salami Napoli is a coarsely grained Southern Italian dry-cured sausage with a spicy note from red pepper and fennel. Unlike Milanese salami, the meat is coarsely ground or cut. The bold seasoning and cold smoking with beech wood give it its characteristic aroma.
Ingredients(for 1 kg)
Instructions
Preparation & Filling
1-2 hoursChill meat well and grind through a 6 mm plate. Dice fat to 5 mm cubes and briefly freeze. Mix all ingredients in a bowl and knead vigorously until a cohesive mass forms. Fill into soaked pork middle casings and tie firmly.
Color Curing
36-48 hoursHang sausages at 22-24 °C and 85% humidity. Starter cultures lower the pH and stabilize the color. Sausages should have a slight sheen and show an even red color.
Cold Smoking
2 smoking sessions of 10 hours eachCold smoke with a mix of beech and alder at max. 18 °C. Allow 24 hours rest between smoking sessions. The alder smoke adds a slightly sweet note that rounds out the heat.
Ripening
5-7 weeksRipen at 12-15 °C and 75-80% humidity. Target a 30% weight loss. If drying too fast, briefly increase humidity to prevent case hardening.
Pro Tip
Use dried chili flakes instead of fresh chili for even heat distribution without adding moisture. Fennel seeds should be lightly toasted for a more intense flavor.
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