turingian cooked salami
turingian cooked salami
this is my turingian cooked salami recepie
Turingian cooked salami
Ingredients
Pork bellies 30%
Beef chuck 40%
Pork butt 30%
Spices
Salt/cure #1 20g
Mace 1g
Sweet Hungarian paprika 3g
Garlic 3-5g
Caraway ground 1.5g
Black pepper ground 3g
White pepper ground 2g
Deheated mustard flour 3g
Celery seeds ground 2g
Grind beef thru 3mm plate , frozen , chop bellies, pork butt into 1inch cubes , freeze , add spices , mix well . grind beef , bellies , pork butt all thru 6mm plate. Mix well and stuff into 65mm x12inches long , fibrous casings
Hang in smoker at 60 degrees Celsius to dry , for 1 hour , smoke to desired colour , cook in pot at 75 degrees Celsius for 60 min ,
Cold shower , apply a cold smoke for 6 hours , leave to hang in smoker to dry for a few days , for casing to shrivel
Turingian cooked salami
Ingredients
Pork bellies 30%
Beef chuck 40%
Pork butt 30%
Spices
Salt/cure #1 20g
Mace 1g
Sweet Hungarian paprika 3g
Garlic 3-5g
Caraway ground 1.5g
Black pepper ground 3g
White pepper ground 2g
Deheated mustard flour 3g
Celery seeds ground 2g
Grind beef thru 3mm plate , frozen , chop bellies, pork butt into 1inch cubes , freeze , add spices , mix well . grind beef , bellies , pork butt all thru 6mm plate. Mix well and stuff into 65mm x12inches long , fibrous casings
Hang in smoker at 60 degrees Celsius to dry , for 1 hour , smoke to desired colour , cook in pot at 75 degrees Celsius for 60 min ,
Cold shower , apply a cold smoke for 6 hours , leave to hang in smoker to dry for a few days , for casing to shrivel
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hi Toolman,
To put this into the MRI, I need a couple of things.
1. Include all ingredients as a percentage or all ingredients as specifically measured units using one format. The ingredients listed in grams is fine, but we need to know how many grams (or kilograms) of meat and fat we are using them with.
2. Exact amount of cure (separate from salt)
3. Exact amount of salt
Best Wishes,
Chuckwagon
To put this into the MRI, I need a couple of things.
1. Include all ingredients as a percentage or all ingredients as specifically measured units using one format. The ingredients listed in grams is fine, but we need to know how many grams (or kilograms) of meat and fat we are using them with.
2. Exact amount of cure (separate from salt)
3. Exact amount of salt
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
all units are for 1kg off meat , so everything needs to be adjusted to how many kg off sausage everybody makes , goes for salt/cure the sameChuckwagon wrote:Hi Toolman,
To put this into the MRI, I need a couple of things.
1. Include all ingredients as a percentage or all ingredients as specifically measured units using one format. The ingredients listed in grams is fine, but we need to know how many grams (or kilograms) of meat and fat we are using them with.
2. Exact amount of cure (separate from salt)
3. Exact amount of salt
Best Wishes,
Chuckwagon
siggi
ground mustard , can be used as wellel Ducko wrote:Please (or should I say, Bitte...) what is deheated mustard flour? ...sounds intriguing. Where can it be obtained?
The caraway looks like an authentic touch. I'll bet this is going to be good.
i get the deheated mustard flour from canada , but regular ground mustard you can get from , midwestern research , butcher-packer , the sausage maker
Here is an interesting site. http://www.minndak.com/Mustard.htmPlease (or should I say, Bitte...) what is deheated mustard flour? ...sounds intriguing. Where can it be obtained?
If I remember correctly to deheat regular mustard flour they heat it to +- 50 deg C.
Wish I could get my hands on some.
for CANADA and USA here u can get deheated mustard flour www.wiberg.ca
and much more
i can order it and let it be send directly to everybody , cause i have a account there
siggi
and much more
i can order it and let it be send directly to everybody , cause i have a account there
siggi
Hi Siggi,
Your recipe is very interesting to me because of the temperature for drying and smoking.
Here in the Sub-Tropics cold smoking is out of the question for me anyhow.
Did you adapt this recipe from an original one or is it yours after trial and error.
What size casings do you recommend as I will be making it shortly. This sausage with all these spices and smoked as well, certainly will put me in heaven for a while.
Thanks Mate,
Jan.
Brisbane.
Your recipe is very interesting to me because of the temperature for drying and smoking.
Here in the Sub-Tropics cold smoking is out of the question for me anyhow.
Did you adapt this recipe from an original one or is it yours after trial and error.
What size casings do you recommend as I will be making it shortly. This sausage with all these spices and smoked as well, certainly will put me in heaven for a while.
Thanks Mate,
Jan.
Brisbane.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
no got the recepie from germany !!!crustyo44 wrote:Hi Siggi,
Your recipe is very interesting to me because of the temperature for drying and smoking.
Here in the Sub-Tropics cold smoking is out of the question for me anyhow.
Did you adapt this recipe from an original one or is it yours after trial and error.
What size casings do you recommend as I will be making it shortly. This sausage with all these spices and smoked as well, certainly will put me in heaven for a while.
Thanks Mate,
Jan.
Brisbane.
it says by the recepie what casings to use
regards siggi