Walnut salami

Ingredients for 1 servings:

• 300 g beef, tendon-free
• 400 g lean pork shoulder
• 300 g bacon (back bacon)
• 26 g curing salt
• 4 g glucose (dextrose)
• ½ g cardamom
• 2 g pepper, black
• 1 g ground pepper
• 0.3 g garlic powder
• ½ g starter cultures (Baktoferm), 6 g sodium ascorbate
• 8 ½ g milk powder (whole milk powder)
• 40 g walnuts, halved or quartered
• 5 g red wine
• n. B. Intestine
• salt water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

in DryAged membrane bag

The material should be pre-frozen for two days and processed while still frozen. Mix all ingredients except the red wine and walnuts thoroughly and sprinkle over the frozen meat. Mince the beef once with the 3-gauge disc. Cut the pork into strips, then sprinkle the bacon with the wine, mix, and mince with the 12-gauge disc. Then mix all the minced meat together, mince again with the 8-gauge disc, incorporate the nuts by hand, and fill the meat. A good cutting tool is essential. The mixture must not be crushed, so it may be necessary to refreeze it before mincing with the 8-gauge disc. Mature the filled sausages in an open foil bag (e.g., a garbage bag) for 10 days at 22-24°C, rinsing with salt water every other day. The humidity will automatically be correct and will be 95-98%. Then vacuum seal the sausage in a dry-aged membrane bag and allow it to dry out – dry edges are excluded – when the weight is about 33%, it can be cut.