Greußener Salami

Greußener Salami originates in the German town of Greußen in the Thuringia region of Germany.
Greußener Salami carries PGI, 2008 classification.

Pork300 g0.66 lb
Beef300 g0.66 lb
Pork belly200 g0.44 lb
Back fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Dextrose3.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Pepper2.0 g1 tsp
Coriander1.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Cumin1.0 g1/2 tsp
Ginger0.3 g1/8 tsp
Garlic3.5 g1 clove
T-SPX culture0.12 guse scale
  1. Grind pork through 1/4” (6 mm).
  2. Grind beef with 1/4” (6 mm) plate.
  3. Grind pork belly with 1/4” (6 mm) plate.
  4. Cut back fat into 1/4” (6 mm) cubes.
  5. Mix lean pork and beef with salt and cure #2. Add ground pork belly and spices and mix. Add
  6. fat cubes and mix all together.
  7. Stuff into 40 mm natural or fibrous casings.
  8. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  9. 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.
  10. Dry for 4-5 weeks at 12-15º C (54-59º F), 75-80% humidity until sausages loose 30-35% of its original weight.
  11. Store at 10-12º C (50-53º F), 75% humidity.

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