Alligator Salami is a cured sausage, fermented,
and air-dried meat. Pork added for flavor. Historically, salami has been famous
among Southern European peasants because it can be stored at room temperature
for periods of up to 10 years, supplementing a possibly meager or inconsistent
supply of fresh meat.
Varieties of salami are traditionally made in
Italy, France, Hungary, Germany, Spain, Slovenia, Czech Republic, Belgium,
Luxembourg, Greece, Romania, Bulgaria, and Turkey. Though completely uncooked,
salami is not "raw" per se; they have been prepared via curing. The
term salame cotto refers to salami cooked or smoked before or after curing, and
it is typical of the Piedmont region in Italy. This is done to impart a
specific flavor but not to cook the meat. Before curing, a cotto salame is
still considered raw and is not ready to be eaten.
Salami is cured in warm, humid conditions to
encourage the growth of the bacteria involved in the fermentation process.
Sugars (usually dextrose) are added as a food source for the bacteria during
the curing process. However, it tends not to be added to horse meat because of
the latter's naturally high levels of glycogen. Lactic acid is produced by the
bacteria as a waste product, lowering the pH and coagulating and reducing the
water-holding capacity of the meat. The acid produced by the bacteria makes the
meat an inhospitable environment for other, dangerous bacteria and imparts the
tangy flavor that separates salami from machine-dried pork. The character of a
salami relies just as much on how these bacteria are cultivated as it does on
quality and variety of other ingredients. Initially, the bacteria were
introduced into the meat mixture with wine, which contains different types of
beneficial bacteria; now, starter cultures are used. The whole process takes
about 36 weeks, although some age it more for additional taste, and some can
cut it down to about 24 weeks for a sweeter taste.
The drying and curing process is determined by the
climate of the curing environment and the size and style of casing. After
fermentation, the sausage has to be dried. This changes the casings from being
water-permeable to being reasonably airtight. A white covering of either mold
or flour helps prevent the photo-oxidation of the meat and rancidity in the
fat.
Nitrates or nitrites are added to provide the
cured meat color and inhibit the growth of harmful bacteria from the genus
Clostridium. Salt, acidity, nitrate/nitrite levels, and dryness of the fully cured
salami combine to make the uncooked meat safe to consume. It is essential that
high quality, fresh ingredients are used; otherwise, deadly microorganisms, and
toxins can develop.
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