Meats and Sausages
Deutsche Salami (German Salami)
German salami made from beef and pork, or from pork only.
| Meats | Metric | US |
|---|---|---|
| Lean beef | 400 g | 0.88 lb |
| Lean pork | 300 g | 0.66 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 |
| Sugar | 2.0 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Garlic | 3.5 g | 1 clove |
| Rum or red wine | 5 ml | 1 tsp |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind beef through 3 mm (1/8") plate.
- Grind pork through 5 mm (1/4") plate.
- Grind partially frozen fat through 5 mm (1/4") plate.
- Stuff into 55 mm beef or pork middles or synthetic protein lined casings. Form 50 cm (20") straight links.
- Ferment at 20° C (68° F), 95 → 85% humidity for 3 days.
- Cold smoke at 18° C (64° F) for 1 day.
- Dry at 15→12º C (58 →53º F), 80-75% humidity for 5 weeks until sausage looses 33% of its original weight.
- Store at 10-12º C (50-53º F), <75% humidity.
