Hungarian-style cooked salami

Ingredients for 1 servings:

• 250 g lean beef
• 50 g mineral water
• 400 g pork (pork cuts or pork belly), max. 20% bacon
• 300 g pork shoulder, max. 6% bacon
• 20 g curing salt
• 2 g seasoning (Fondor)
• 4 g black pepper
• 1 g nutmeg
• 1 g coriander
• 1 g caraway powder
• 5 g garlic powder
• 7 g cayenne pepper
• 5 g paprika powder, mild
• 1 g Umröter, e.g. B. Pök extra strong
• 6 g cutter aid, according to package instructions
• Intestine, e.g. B. 80s salami casings

Instructions

Working time approx. 3 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 4 hours 20 minutes

First, the meat, cut into goulash-sized pieces, is mixed with all the ingredients except the mineral water. Then, the beef is made into sausage meat by mincing it with the 6-grit disc, then kneading in the mineral water and mincing again. This sausage meat is mixed fairly evenly with the remaining unminced meat and minced together with the 6-grit disc. The meat can be stuffed into smokeable fibrous casings. I used 80-gauge salamid casings. It is then hot-smoked for 1 hour at 60-70°C and then scalded at 75°C. 1 minute per millimeter of diameter. If you want to preserve it longer, cold-smoke it the next day for about 20 hours.