BGKYSmoker
Nepas OTBS #242
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First a word of caution.
If you are not versed on the makings of salami Please do not attempt this. My recipe is for using cure 1 as you will not need a dedicated dry cure fridge or drying box with controlled temp and humidity. For that you will need to use cure 2. This recipe will handle either cures. If you have the dedicated dry chamber yes use it.
I make no claims that this process will work for you as it does for me.
In South Africa there is a process called Drowors, This is along those lines but more of a German recipe.
You will need the following.
70 % lean pork (700g)
30 % pork back fat (300g)
If your going to use game meat use your own judgment on meat to fat ratio.
If you have no pork back fat just use fresh ground pork butt @1000g
(Store bought pork butt may be injected so you will have a possible off taste in final product) Your call.
Spices per the kgram of ground meat
21.5 g Non iodized or fine ground kosher salt (normal table grind)
2.5 g Cure 1
8 g paprika (your choice reg or hot)
3 g Dextrose (dont skip it)
2 g pepper (black or white)
2 g garlic powder (not salt)
After my mix this is going in fridge covered overnight.
Conditioned sheep casing (flushed and rinsed)
If your going to grind your meat, cut normally to fit your grinder, add dry to the meat then grind, med or fine plate (your choice)
1. After the grind mix by hand.
2. When you're ready to stuff, make one continual rope. You can twist into any length you like. Poke any air pockets with a sausage pricker or needle. Yes you can tie in between the links if you like so they dont unravel.
3. Hang the sticks for 24 hours at room temperature 20 – 25 C° (67 – 77°F). The bathroom or basement usually works very well. If you want to be on the safe side, you can sprinkle/spray them with a little water from time to time.
4. After 24 hours you can hang the salami sticks in a cooler place. My Experience shows that anything below 15 degrees Celsius (59 Fahrenheit) will work. If you don’t have a suitable basement, you can even use the refrigerator here. However it is important that the salami sticks do not touch anything.
The ripening time depends on your desired degree of hardness. For me, 2 weeks are perfect. But this is a matter of taste.
If you let them dry for a shorter time, they’ll be more like Mettwurst. The longer you let them hang, the drier/harder they will be. It’s best to check the hardness once every few days to get a feel for it.
After the process has completed and you're happy with what you have made you can vac seal and fridge for 3 weeks. Vac seal and freezer is 2 months.
Try to only vac seal 4-6 links so when you open the van your or friends will eat them up. Open shelf life is only couple days ziplock.
Here it is.
I put the dry in a ziplock to smash out any clumps, Even a new container of Dextrose can have clumps.
Ready for mixing.
Mixed now cover and fridge.
If you are not versed on the makings of salami Please do not attempt this. My recipe is for using cure 1 as you will not need a dedicated dry cure fridge or drying box with controlled temp and humidity. For that you will need to use cure 2. This recipe will handle either cures. If you have the dedicated dry chamber yes use it.
I make no claims that this process will work for you as it does for me.
In South Africa there is a process called Drowors, This is along those lines but more of a German recipe.
You will need the following.
70 % lean pork (700g)
30 % pork back fat (300g)
If your going to use game meat use your own judgment on meat to fat ratio.
If you have no pork back fat just use fresh ground pork butt @1000g
(Store bought pork butt may be injected so you will have a possible off taste in final product) Your call.
Spices per the kgram of ground meat
21.5 g Non iodized or fine ground kosher salt (normal table grind)
2.5 g Cure 1
8 g paprika (your choice reg or hot)
3 g Dextrose (dont skip it)
2 g pepper (black or white)
2 g garlic powder (not salt)
After my mix this is going in fridge covered overnight.
Conditioned sheep casing (flushed and rinsed)
If your going to grind your meat, cut normally to fit your grinder, add dry to the meat then grind, med or fine plate (your choice)
1. After the grind mix by hand.
2. When you're ready to stuff, make one continual rope. You can twist into any length you like. Poke any air pockets with a sausage pricker or needle. Yes you can tie in between the links if you like so they dont unravel.
3. Hang the sticks for 24 hours at room temperature 20 – 25 C° (67 – 77°F). The bathroom or basement usually works very well. If you want to be on the safe side, you can sprinkle/spray them with a little water from time to time.
4. After 24 hours you can hang the salami sticks in a cooler place. My Experience shows that anything below 15 degrees Celsius (59 Fahrenheit) will work. If you don’t have a suitable basement, you can even use the refrigerator here. However it is important that the salami sticks do not touch anything.
The ripening time depends on your desired degree of hardness. For me, 2 weeks are perfect. But this is a matter of taste.
If you let them dry for a shorter time, they’ll be more like Mettwurst. The longer you let them hang, the drier/harder they will be. It’s best to check the hardness once every few days to get a feel for it.
After the process has completed and you're happy with what you have made you can vac seal and fridge for 3 weeks. Vac seal and freezer is 2 months.
Try to only vac seal 4-6 links so when you open the van your or friends will eat them up. Open shelf life is only couple days ziplock.
Here it is.
I put the dry in a ziplock to smash out any clumps, Even a new container of Dextrose can have clumps.
Ready for mixing.
Mixed now cover and fridge.
