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, lean800 g1.76 lb
Back fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt27 g4.5 tsp
Cure #22.5 g1/2 tsp
Pepper2.0 g1 tsp
Dextrose2.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Garlic, diced3.5 g1 clove
  1. Grind meat through 6 mm (1/4”) plate.
  2. Manually cut partially frozen back fat into 6 mm (1/4”) cubes.
  3. Mix ground meat with all ingredients. Add fat cubes and mix again.
  4. Stuff firmly into 60 mm natural casings making 50 cm (20") links.
  5. Hold for 2-3 days in cool room at 1° C (34° F) and 95-100% humidity.
  6. Cold smoke at 18° C (64° F) using beech wood for 12 hours. Wipe off any slime with clean wet cloth.
  7. 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.
  8. Dry at 10° C (50° F), 75-80% humidity.
  9. 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.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages