Meats and Sausages
Salami-All Beef
American all beef salami
| Meats | Metric | US |
|---|---|---|
| Beef, lean | 900 g | 1.88 lb |
| Beef kidney fat or fat beef trimmings | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 5 tsp |
| Cure #2 | 5.0 g | 1 tsp |
| Dextrose | 3.0 g | 1/2 tsp |
| Garlic powder | 1.0 g | 1/4 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind beef through 1/4” plate (6 mm).
- 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
- Mix all ingredients with ground meat.
- Stuff into 60 mm beef middles or fibrous casings.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Apply cold smoke at 18-22° C (64-72° F) for 12 hours.
- Dry for 6-8 weeks at 15-12º C (59-54º F), 85-80% humidity.
- Store sausages at 10-12º C (50-53º F), < 75% humidity.
