cooked salami

Ingredients for 1 servings:

• 230 g beef (max. 10% fat)
• 70 g mineral water, ice-cold
• 300 g pork shoulder (max. 5% fat)
• 400 g lean pork belly (max. 25% fat)
• 20 g curing salt
• 6 g peppercorns, black
• some water
• 1 g coriander
• 0.7 g nutmeg
• ½ g caraway powder
• 1 g celery powder
• 7 g mustard seeds, if desired
• 2 g garlic powder
• ½ g all-spice
• 7 g pepper from the jar, without seeds, cut into strips, if necessary.
• 1 ½ g ascorbic acid
• 6 g cutter aid (according to manufacturer’s instructions)
• 1 g glutamate, possibly
• n. B. Intestine

Instructions

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

boiled sausage

First, boil the peppercorns briefly with just enough water to cover them, then soak them for two days to tenderize (this works well in the microwave). Make a sausage meat from the beef, ice-cold mineral water, a small amount of curing salt, and cutter aid by mincing it with the 3-gauge grinder, incorporating the mineral water, and mincing a second time. Mix this sausage meat with the remaining meat, to which all the ingredients have been added, and then mince the whole thing with the 12-gauge or 14-gauge grinder. It is stuffed into natural casings or smokeable fiber casings, then smoked for 75 minutes at 60°C and then scalded at 80°C – 1.5 minutes per mm of diameter. After cooling, it is cold-smoked again for about 20 hours – this produces a sausage that will keep well in the refrigerator. Tip: Pre-salt the meat for two days; this will make it even redder. Of course, you can also make the beef sausage meat with a cutter.