Substrates
Meat and fat selection for fermented sausage
Dry sausage recipes depend on the chosen lean meat, fat source, particle size, temperature, and process. A percentage from one recipe should not be generalized to every salami.
Keep formulation source-specific
The inspected Genoa salami video transcript describes a mixture of beef, lean pork, and pork back fat and gives an 80:20 meat-to-fat formulation for that recipe. This is one creator’s specific formulation, not a universal salami ratio.
The same video emphasizes keeping meat cold while grinding and mixing. Its transcript gives process details, but the video is not an independently validated food-safety source, so its directions are not adopted as a validated formula here.
Pathogen controls are a separate question
USDA FSIS’s Ready-to-Eat Fermented, Salt-Cured, and Dried Products guideline addresses process validation for these product categories. Recipe sources alone cannot demonstrate that a fermentation, drying, or aging schedule achieves a required pathogen reduction.
Use only named cuts and quantities from a specific source. Do not treat visual drying or weight loss alone as proof of safe salami.
Allergens
milk (if milk powder is included in a formulation)
Places
Unknown
Modern adaptation · Place not establishedGenoa-style salami video recipe. Video title references Genoa salami; it does not establish a geographic production site.
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Sources
2 Guys & A CoolerVideo transcript · Ingredient context
Genoa Salami | Celebrate Sausage S04E06Transcript at 06:18–06:33 describes beef, lean pork, pork back fat and an 80:20 meat-to-fat formulation; transcript is a culinary source, not a safety validation.
USDA Food Safety and Inspection ServiceSafety
FSIS Ready-to-Eat Fermented, Salt-Cured, and Dried Products GuidelineAuthoritative process guidance for ready-to-eat fermented and dried meat products.