Salametti is a salami type German dry sausage, but shorter and packed in smaller diameter casings.

Lean beef300 g0.66 lb
Lean pork400 g0.88 lb
Back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Pepper4.0 g2 tsp
Red sweet wine (Madeira or Marsala)5 g1 tsp
T-SPX culture0.12 guse scale
  1. Grind beef and pork with connective tissue through 3 mm (1/8") plate.
  2. Grind lean pork through 5 mm (1/4") plate.
  3. Grind partially frozen back fat through 3 mm (1/8") plate.
  4. Mix meats, and all ingredients together. Add fat and mix again.
  5. Stuff into 28 mm pork casings linking every 20 cm (8").
  6. Ferment at 20° C (68° F), 95 → 90% humidity for 3 days.
  7. Dry at 18° C (64° F), 90 → 80% humidity for 2 days.
  8. Dry at 15 → 12° C (59 → 53° F), 80 → 75% humidity for 3 weeks.
  9. Store at 10-12° C (50-53° F), <75% humidity.

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