Salami-German

German salami.

MeatsMetricUS
Beef300 g0.66 lb
Lean pork (shoulder)200 g0.44 lb
Lean pork with little fat and connective tissue200 g0.44 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
Sugar2.0 g1/2 tsp
Pepper4.0 g2 tsp
Coriander0.5 g1/4 tsp
Garlic, smashed3.0 g1 clove
T-SPX culture0.12 guse scale
Instructions
  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 70 mm synthetic protein lined fibrous casings.
  6. Ferment for 3 days at 20° C (68° F), 95 → 90% humidity.
  7. Dry for 2 days at 18° C (64° F), 90 → 80% humidity.
  8. Smoke at 18° C (64° F) for 24 hours.
  9. Dry at 15 → 12° C (59 → 53° F), 85 → 75% humidity for 6 weeks or until sausage looses 30% of its original weight.

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