Greußener Salami originates in the German town of Greußen in the Thuringia region of Germany.
Greußener Salami carries PGI, 2008 classification.
|Pork||300 g||0.66 lb|
|Beef||300 g||0.66 lb|
|Pork belly||200 g||0.44 lb|
|Back fat||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Dextrose||3.0 g||1/2 tsp|
|Sugar||2.0 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Coriander||1.0 g||1 tsp|
|Nutmeg||0.5 g||1/4 tsp|
|Cumin||1.0 g||1/2 tsp|
|Ginger||0.3 g||1/8 tsp|
|Garlic||3.5 g||1 clove|
|T-SPX culture||0.12 g||use scale|
- Grind pork through 1/4” (6 mm).
- Grind beef with 1/4” (6 mm) plate.
- Grind pork belly with 1/4” (6 mm) plate.
- Cut back fat into 1/4” (6 mm) cubes.
- Mix lean pork and beef with salt and cure #2. Add ground pork belly and spices and mix. Add
- fat cubes and mix all together.
- Stuff into 40 mm natural or fibrous casings.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Apply a thin cold smoke (with intervals) at 18° C (64° F) for 4 days. Cold smoking is drying with smoke. Traditionally, the sausage was smoked with beech wood.
- Dry for 4-5 weeks at 12-15º C (54-59º F), 75-80% humidity until sausages loose 30-35% of its original weight.
- Store at 10-12º C (50-53º F), 75% humidity.