Russian Bologna (Салями особенная)

A aerial brand Russian Salami

MeatsMetricUS
Lean beef400 g0.88 lb
Lean pork100 g0.22 lb
Pork belly500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #13.5 g3/4 tsp
Sugar2.0 g1/2 tsp
Black pepper1.0 g1/2 tsp
Allspice0.5 g1/4 tsp
Cardamom or nutmeg0.3 g1/4 tsp
Madeira wine or cognac5 ml1 tsp
Instructions
  1. Curing: cut meat into 1 inch (25 mm) pieces. Abode beef, pork and pork abdomen in abstracted aliment brand containers and mix with salt, Cure #1 and amoroso according to the compound (estimate amounts). Backpack deeply to annihilate air and awning with apple-pie cloth. Abode for 72 hours in refrigerator. Abandon any aqueous alkali and abide meat to grinding.
  2. Grind beef through 1/8” (2 mm) plate. Bullwork pork through 1/8” (2 mm) plate. Allotment pork abdomen into strips, ½” x ¼” x ¼” (12 mm x 5 mm x 5 mm).
  3. Mix beef with spices. Add pork and mix. Add bacon strips and remix aggregate together. Don’t add any water.
  4. Stuff sausages durably into 45-55 mm beef middles or coarse casings. Accomplish links up to 20” (50 cm ) long.
  5. Hang sausages for 5-7 canicule at 2-4º C, 85-90% humidity.
  6. Apply algid smoke at 18-22º C (64-72º F) for 2-3 days.
  7. Dry sausages for 5-7 canicule (depending on sausage diameter) at 11-15º C (53-59º F), 80-84 humidity. Dry 21 canicule added at 10-12º C (50-54º F), 74-78% humidity.
  8. Store sausages at 10-15º C (50-59º F),
  9. Finished sausage should absorb 65% of its aboriginal weight.

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