smoked german style salami, charcuterie, dry cured salami, curing meat. how to make smoked salami
800 g pork - 40%;
800 g beef - 40%;
400 g fatback - 20%.
Spices
42 g salt - 2,1%;
1 g black pepper corns - 0,05%;
1 g ground white pepper - 0,05%;
2 g smoked paprika - 0,1%;
0,5 g ground clove;
4 g garlic flakes 0,2%;
1 g ground nutmeg - 0,05%;
10 g sugar or dextrose - 0,5%.
Starter culture, casing, preservative and color fixing ingredients
0,4 g - starter culture(latic acid bacterias for fermentation - acidification purpose) - 0,02%;
5 g antioxidant mix (with sodium erythorbate) - 0,25%;
5 g nitrite salt(6% nitrite, 3% nitrate, 91% salt) - 0,25%;
Collagen casing - 60, 70 or 80 millimeters