Meats and Sausages
Russian Salami (Салями особенная)
A high grade Russian Salami
|Lean beef||400 g||0.88 lb|
|Lean pork||100 g||0.22 lb|
|Pork belly||500 g||1.10 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Cure #1||3.5 g||3/4 tsp|
|Sugar||2.0 g||1/2 tsp|
|Black pepper||1.0 g||1/2 tsp|
|Allspice||0.5 g||1/4 tsp|
|Cardamom or nutmeg||0.3 g||1/4 tsp|
|Madeira wine or cognac||5 ml||1 tsp|
- Curing: cut meat into 1 inch (25 mm) pieces. Place beef, pork and pork belly in separate food grade containers and mix with salt, Cure #1 and sugar according to the recipe (estimate amounts). Pack tightly to eliminate air and cover with clean cloth. Place for 72 hours in refrigerator. Discard any liquid brine and submit meat to grinding.
- Grind beef through 1/8” (2 mm) plate. Grind pork through 1/8” (2 mm) plate. Slice pork belly into strips, ½” x ¼” x ¼” (12 mm x 5 mm x 5 mm).
- Mix beef with spices. Add pork and mix. Add bacon strips and remix everything together. Don’t add any water.
- Stuff sausages firmly into 45-55 mm beef middles or fibrous casings. Make links up to 20” (50 cm ) long.
- Hang sausages for 5-7 days at 2-4º C, 85-90% humidity.
- Apply cold smoke at 18-22º C (64-72º F) for 2-3 days.
- Dry sausages for 5-7 days (depending on sausage diameter) at 11-15º C (53-59º F), 80-84 humidity. Dry 21 days more at 10-12º C (50-54º F), 74-78% humidity.
- Store sausages at 10-15º C (50-59º F), <75% humidity.
- Finished sausage should retain 65% of its original weight.