To every 2kgs of German Salami Spice add 98kgs of meat (includes 10% Pork Back Fat)

Mincing and Filling

  • Mince all the beef through a 6mm grinder plate and all the pork through a 3mm mincer plate.
  • Add all the ingredients and mix well until evenly distributed.
  • Meat should then be packed into tubs and kept in a cooler overnight at 3 degrees C. Remove from cooler and pack into sausage filler, eliminating air pockets.
  • Salami is stuffed into 84 mm by 500 mm cellulose casing, or use a fibrous casing. Presoak casings in warm water.

Smoking and Cooking

  • Salami is to be removed and placed in a pre heated smokehouse at 54.4–57.2 degrees C for 1 hour.
  • After 1 hour, you may apply a light or medium smoke.
  • Gradually increase smokehouse temperature to 65.6 degrees C during the next 30 minutes and hold at this temperature until a desired colour is obtained.
  • This will take from 4–5 hours.
  • You may then cut off all the smoke and raise the smoker temperature to 73.9–76.7 degrees C and cook until the internal temperature is 68.3 degrees C.
  • Remove salami from smoker and shower with cool water until an internal temperature of 48.9 degrees C is obtained.
  • You may allow the salami to hang at room temperature for 30 minutes to 1 hour or until a desired bloom is obtained.

If you wish not to smoke your salami

You can simmer your salami for 45 minutes approximately when completely cooked shower with cool water until internal temperature is 40dg Celsius

Once cooked this salami must be kept in refrigerator