Salami-All Beef

American all beef salami

MeatsMetricUS
Beef, lean900 g1.88 lb
Beef kidney fat or fat beef trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #25.0 g1 tsp
Dextrose3.0 g1/2 tsp
Garlic powder1.0 g1/4 tsp
Nutmeg1.0 g1/2 tsp
T-SPX culture0.12 guse scale
Instructions
  1. Grind beef through 1/4” plate (6 mm).
  2. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  3. Mix all ingredients with ground meat.
  4. Stuff into 60 mm beef middles or fibrous casings.
  5. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  6. Apply cold smoke at 18-22° C (64-72° F) for 12 hours.
  7. Dry for 6-8 weeks at 15-12º C (59-54º F), 85-80% humidity.
  8. Store sausages at 10-12º C (50-53º F), < 75% humidity.

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