Meats and Sausages
Kosher Salami
Kosher Salami
| Meats | Metric | US |
|---|---|---|
| beef chuck | 750 g | 1.65 lb. |
| brisket fat | 250 g | 0.55 lb. |
Ingredients per 1000g (1 kg) of meat
| salt | 28 g | 5 tsp. |
| Cure #2 | 2.5 g | ½ tsp. |
| white pepper | 4.0 g | 2 tsp. |
| dextrose (glucose), 0.2% | 2.0 g | ½ tsp. |
| paprika | 2.0 g | 1 tsp. |
| Manischewitz sweet wine | 15 ml | 1 Tbsp. |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind meats through 3/16” plate (5 mm).
- Mix all ingredients with ground meat.
- Stuff firmly into beef middles or 3” protein lined fibrous casings.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Cold smoke for 4 days (< 22º C, 72º F). You can smoke during last day of fermentation.
- Dry at 16-12º C (60-54º F), 85-80% humidity for 2-3 months.
- Store sausages at 10-15º C (50-59º F), 75% humidity.
