Original Dry Sausage

This popular Russian dry sausage is known in Russia as Салями особенная.

MaterialsMetricUS
Lean beef400 g0.88 lb
Lean pork100 g0.22 lb
Pork belly (bacon)500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt27 g5 tsp
Cure #13.5 g3/4 tsp
Sugar2 g1/2 tsp
Black pepper1 g1/2 tsp
Allspice0.5 g1/4 tsp
Cardamom or nutmeg0.3 g1/4 tsp
Madera wine or cognac2.5 ml1 tsp
Instructions
  1. Curing meat. 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" (12mm x 5mm x 5mm).
  3. Mix beef with salt, cure, sugar and 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 2-4 C, 85-90% humidity.
  6. Using dry wood, smoke sausages for 2-3 days with cold smoke, 18-22 C.
  7. Dry sausages for 5-7 days (depending on sausage diameter) at 11-15 C, 80-84 humidity. Dry 20-23 days more at 10-12 C, 74-78% humidity.
Notes

Finished sausage should retain 65% of its original weight.

Russians used an ingenious method for distinguishing between sausage types by lacing sausages across with a butcher twine:

Original Dry Russian Sausage

Sausage laced across every 4" (10 cm).

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