Haussalami (Home Salami)

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

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
  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.

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