Deutsche Bologna (German Salami)

German bologna fabricated from beef and pork, or from pork only.

MeatsMetricUS
Lean beef400 g0.88 lb
Lean pork300 g0.66 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
Pepper2.0 g1 tsp
Garlic3.5 g1 clove
Rum or red wine5 ml1 tsp
T-SPX culture0.12 guse scale
Instructions
  1. Grind beef through 3 mm (1/8") plate.
  2. Grind pork through 5 mm (1/4") plate.
  3. Grind partially arctic fat through 5 mm (1/4") plate.
  4. Stuff into 55 mm beef or pork middles or constructed protein lined casings. Anatomy 50 cm (20") beeline links.
  5. Ferment at 20° C (68° F), 95 → 85% clamminess for 3 days.
  6. Cold smoke at 18° C (64° F) for 1 day.
  7. Dry at 15→12º C (58 →53º F), 80-75% clamminess for 5 weeks until sausage looses 33% of its aboriginal weight.
  8. Store at 10-12º C (50-53º F),

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