Greußener Salami originates in the German town of Greußen in the Thuringia region of Germany. Greußener Salami is made from select beef, pork and pork belly mildly flavored with pepper and other natural spices. The sausage is smoked with beech wood and matured in separate, air-drying chambers. The product is characterized by its attractive appearance when cut, by its stable color retention and mild peppery flavour. Greußener Salami carries PGI, 2008 classification.
|Pork||300 g||0.66 lb|
|Beef||300 g||0.66 lb|
|Pork belly||200 g||0.44 lb|
|Back fat||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Dextrose||3.0 g||1/2 tsp|
|Sugar||2.0 g||1/2 tsp|
|Pepper||4.0 g||2 tsp|
|Coriander||1.0 g||1 tsp|
|Nutmeg||0.5 g||1/4 tsp|
|Cumin||1.0 g||1/2 tsp|
|Ginger||0.3 g||1/8 tsp|
|Garlic||3.5 g||1 clove|
|T-SPX culture||0.12 g||use scale|
- Grind pork through 6 mm (1/4") plate.
- Grind beef with 6 mm (1/4") plate.
- Grind pork belly with 6 mm (1/4") plate.
- Cut back fat into 6 mm (1/4") cubes.
- Mix lean pork and beef with salt and Cure #2. Add ground pork belly, spices, culture and mix. Add fat cubes and mix all together.
- Stuff into 40 mm natural or fibrous casings.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- 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.
- After smoking the sausages are stacked in two layers on the shelves in drying/ripening chambers and dried for 4-5 weeks at 12-15º C (54-59º F), 75-80% humidity until sausages loose 30-35% of its original weight.
- Store at 10-12º C (50-53º F), 75% humidity.