Russian Salami (Салями особенная)

A high grade Russian Salami

MeatsMetricUS
Lean beef400 g0.88 lb
Lean pork100 g0.22 lb
Pork belly500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #13.5 g3/4 tsp
Sugar2.0 g1/2 tsp
Black pepper1.0 g1/2 tsp
Allspice0.5 g1/4 tsp
Cardamom or nutmeg0.3 g1/4 tsp
Madeira wine or cognac5 ml1 tsp
Instructions
  1. Curing: cut meat into 1 inch (25 mm) pieces. Place beef, pork and pork belly in separate food grade containers and mix with salt, Cure #1 and sugar according to the recipe (estimate amounts). Pack tightly to eliminate air and cover with clean cloth. Place for 72 hours in refrigerator. Discard any liquid brine and submit meat to grinding.
  2. Grind beef through 1/8” (2 mm) plate. Grind pork through 1/8” (2 mm) plate. Slice pork belly into strips, ½” x ¼” x ¼” (12 mm x 5 mm x 5 mm).
  3. Mix beef with spices. Add pork and mix. Add bacon strips and remix everything together. Don’t add any water.
  4. Stuff sausages firmly into 45-55 mm beef middles or fibrous casings. Make links up to 20” (50 cm ) long.
  5. Hang sausages for 5-7 days at 2-4º C, 85-90% humidity.
  6. Apply cold smoke at 18-22º C (64-72º F) for 2-3 days.
  7. Dry sausages for 5-7 days (depending on sausage diameter) at 11-15º C (53-59º F), 80-84 humidity. Dry 21 days more at 10-12º C (50-54º F), 74-78% humidity.
  8. Store sausages at 10-15º C (50-59º F), <75% humidity.
  9. Finished sausage should retain 65% of its original weight.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs