Meats and Sausages
Salametti
Salametti is a salami type German dry sausage, but shorter and packed in smaller diameter casings.
| Meats | Metric | US |
|---|---|---|
| Lean beef | 300 g | 0.66 lb |
| Lean pork | 400 g | 0.88 lb |
| Back fat | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 4.5 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Dextrose | 2.0 g | 1/2 tsp |
| Pepper | 4.0 g | 2 tsp |
| Red sweet wine (Madeira or Marsala) | 5 g | 1 tsp |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind beef and pork with connective tissue through 3 mm (1/8") plate.
- Grind lean pork through 5 mm (1/4") plate.
- Grind partially frozen back fat through 3 mm (1/8") plate.
- Mix meats, and all ingredients together. Add fat and mix again.
- Stuff into 28 mm pork casings linking every 20 cm (8").
- Ferment at 20° C (68° F), 95 → 90% humidity for 3 days.
- Dry at 18° C (64° F), 90 → 80% humidity for 2 days.
- Dry at 15 → 12° C (59 → 53° F), 80 → 75% humidity for 3 weeks.
- Store at 10-12° C (50-53° F), <75% humidity.
