Meats and Sausages
Salami-German
German salami.
| Meats | Metric | US |
|---|---|---|
| Beef | 300 g | 0.66 lb |
| Lean pork (shoulder) | 200 g | 0.44 lb |
| Lean pork with little fat and connective tissue | 200 g | 0.44 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 | 4.0 g | 2 tsp |
| Coriander | 0.5 g | 1/4 tsp |
| Garlic, smashed | 3.0 g | 1 clove |
| 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 70 mm synthetic protein lined fibrous casings.
- Ferment for 3 days at 20° C (68° F), 95 → 90% humidity.
- Dry for 2 days at 18° C (64° F), 90 → 80% humidity.
- Smoke at 18° C (64° F) for 24 hours.
- Dry at 15 → 12° C (59 → 53° F), 85 → 75% humidity for 6 weeks or until sausage looses 30% of its original weight.
