Jauntauler Salami (Jauntaler Bauersalami)
Jauntaler Bauersalami has been made by farmers since Middle Ages in Jauntal region of Austria. The meat was from local pigs and this salami was cured, cold smoked over beech wood and matured.
|Pork, lean||800 g||1.76 lb|
|Back fat||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||25 g||4 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Dextrose||2.0 g||1/2 tsp|
|Sugar||2.0 g||1/2 tsp|
|Garlic, diced||3.5 g||1 clove|
- Grind meat through 6 mm (1/4”) plate.
- Manually cut partially frozen back fat into 6 mm (1/4”) cubes.
- Mix ground meat with all ingredients. Add fat cubes and mix again.
- Stuff firmly into 60 mm natural casings making 50 cm (20") links.
- Hold for 2-3 days in cool room at 1° C (34° F) and 95-100% humidity.
- Cold smoke at 18° C (64° F) using beech wood for 12 hours. Wipe off any slime with clean wet cloth.
- Ferment/dry at 9-12° C (48-53° F), 90-95% humidity. When mold appears wash it off by hand with pure water and then proceed to the drying stage.
- Dry at 10° C (50° F), 75-80% humidity.
- Maturing/drying process lasts about 8 weeks. During that time the sausage looses around 40% of its original weight.
Meat for Jauntaler salami: 80-85% pork, 15-20% pork back fat.