Quattrofoil Salami

I’ve been wanting to make a fermented sausage product for years, and have never gotten off my but to do it before now. I mean, Salami just rocks, why wouldn’t I want to make some?

I call this guy Quattrofoil because that’s the heraldic term for a four lobed shape, and I tied four links together to make a larger chub.

four sheets

Ingredient	Quantity
Boston Butt	8.4Kg
Kosher Salt	77.4g	This was a rookie mistake. I was looking at the wrong column in my spreadsheet of adjusted numbers. There should have been twice the amount. Consider this a “Low Sodium” salami 🙂 The only concern is that the missing salt will adversely affect the curing process, most likely in a grayer colour than desired.
Corn Sugar	40.5g
Chili Pepper seeds (pepper flakes)	20.4g	Another instance where I was looking at the wrong column. This should be OK as we did fry some up and taste, and the heat level was appropriate for what we wanted anyways, and with a fermented sausage, I don’t think that the capsaicin was contributing significantly to anti-spoilage.
Prague #2	22g	90% salt, 5.67% Sodium Nitrite, 3.63% Sodium Nitrate, .7% Silicon dioxide
White Pepper	7g	Twice the pepper of other recipes. The increased piperine content should help as a preservative and antioxidant
Black Peppercorns	12.3g
Anise Seed	4.25g
Fennel seed	4.25g
Ascorbic Acid	4.9g
Cabernet Sauvignon	50ml	The 3 different wines were because they were the dregs of what I already had opened.
Sangiovese	75ml
Tempranillo	350ml
Fresh ground garlic	6Tbsp	The change of measurements to Imperial is because this was an afterthought 🙂
Bactoferm™ T-SPX	12.5g	Pediococcus pentosaceus and Staphylococcus xylosus
Bactoferm™ M-EK-4	30g	Penicillium nalgiovense
Water