Haussalami (Home Salami)

Austrian salami. In Austria Italian style salami started to appear in 1800/1900.

MeatsMetricUS
Beef, regular quality300 g0.66 lb
Pork, lean200 g0.44 lb
Pork fat, hard300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Pepper2.0 g1 tsp
Garlic, diced3.5 g1 clove
Red wine15 ml1 Tbsp
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork and beef through 5 mm (1/4”) plate.
  2. Grind partially frozen pork fat through 5 mm (1/4”) plate.
  3. Mix ground meat with all ingredients, including starter culture. Add ground fat last and mix again.
  4. Stuff firmly into 60 mm beef middles or synthetic fibrous casings.
  5. Ferment at 22º C (72º F), 90% humidity for 72 hours.
  6. Dry at 22→14º C (72→58º F), 85→80% humidity for 5 days.
  7. Dry at 14→12º C (57→53º F), 80→75% humidity for 5 weeks until the sausage loses about 32% of its original weight..
  8. Store at 10-12º C, <70% humidity.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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