Hungarian Salami

Ingredients for 1 servings:

• 2,000 g pork shoulder, ice-cold, lean and de-sinewed, previously frozen for 2 days
• 1,000 g bacon, (back bacon) frozen and cut into pieces
• 75 g curing salt
• 9 g pepper
• 6 g nutmeg
• 9 g cayenne pepper
• 18 g red wine
• 4 ½ g garlic powder
• 21 g starter cultures (Probidin ready-to-use ripening agent)
• 4 pieces Intestine , (natural casings for raw sausage) Cal. 60

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 50 days; Total time approx. 50 days 1 hour 30 minutes

Hungarian specialty

Probedin is a maturing agent with all the ingredients. If working with other starter cultures or without starter cultures, add 3 g of glucose and 3 g of powdered sugar per kg of mass! Cut the meat and bacon into small pieces suitable for the meat grinder and mince with the 8-grit disk, adding all the ingredients except the maturing agent. Then mix everything thoroughly and only then add the maturing agent/starter cultures and mix everything together. Freeze this mixture for 1 hour and then mince everything again with the 3-grit disk. Fill into smokeable casings for raw sausage, the caliber should not exceed 60 mm. The moistened sausage is matured for the first 3 days in a standard foil bag at a temperature of 20-24°C and a humidity of approximately 95°C, which is automatically adjusted in the bag. The sausage is then wiped with a light solution of salt water and placed in a fresh dry-aging bag, which is then vacuum-sealed and hung up. The temperature should now be reduced to 18°C. After about 12 days, the curing phase is over and the drying phase begins, during which the temperature should be maintained at around 15°C until the end. By pressing with your index finger and thumb, you can determine the firmness of the sausage and then release the cured sausage from the vacuum, remove the light mold with a light solution of salt water, and enjoy. A 60-gauge salami should be ready to slice in about 50 days. When making salami, you need good cutting tools. A grinder that squeezes the meat more than it cuts it will not be successful. Furthermore, a salami must be filled firmly and without any air.