How to Make Salami Sausage
SALAMI SAUSAGE / Long-term ripened raw sausage
(Raw-fermented sausage type, coarse mixture)
Meat grinder / bowl cutter combined use
INGREDIENTS
Raw materials: (calculated for 10 kg batch)
35.00 % Pork meat, lean 3.500 kg
35.00 % Beef trimmings, lean 3.500 kg
30.00 % Pork back fat 3.000 kg
Additives:
(per kg of raw materials) (total for 10 kg)
28.00 g Nitrite curing salt 280.00 g
1.00 g Starter cultures (mixtures) 10.00 g
3.00 g Sugar (lactose-glucose) 3.00 g
Seasonings:
(per kg of raw materials) (total for 10 kg)
3.00 g White pepper, ground 30.00 g
2.00 g Mustard seeds 20.00 g
1.00 g Coriander, ground 10.00 g
0.50 g Pimento 5.00 g
PROCESSING
- CUT Pork meat into small pieces and keep below –10°C
- Back fat into dices (20 mm), keep below –12°C
- GRIND Lean beef trimmings 3 mm, keep chilled (0°C)
- CHOP At medium speed the lean pork meat, back fat
- including starter cultures and seasonings
- (until fat displays desired particle size)
- ADD At slow speed the ground beef trimmings and
- distribute thoroughly, now add the curing salt and
- continue chopping (final temperature -4°/-6°C)
- STUFF Fibrous/collagen casings (55-75 mm)
- REDDEN – RIPEN – SMOKE – STORE
Gunter Heinz & Peter Hautzinger – Meat Processing Technology
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thank u for the recepe that will help me to make a deliciouse embotido and burger ptties..and want to attend trining like this.. how?
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