German salami.

Beef300 g0.66 lb
Lean pork (shoulder)200 g0.44 lb
Lean pork with little fat and affiliation 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
  1. Grind beef and pork with affiliation tissue through 3 mm (1/8") plate.
  2. Grind angular pork through 5 mm (1/4") plate.
  3. Grind partially arctic aback fat through 3 mm (1/8") plate.
  4. Mix meats, and all capacity together. Add fat and mix again.
  5. Stuff into 70 mm constructed protein lined coarse casings.
  6. Ferment for 3 canicule at 20° C (68° F), 95 → 90% humidity.
  7. Dry for 2 canicule 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% clamminess for 6 weeks or until sausage looses 30% of its aboriginal weight.

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