turingian cooked salami

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toolmann
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turingian cooked salami

Post by toolmann » Mon Jan 02, 2012 22:56

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
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DLFL
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Post by DLFL » Mon Jan 02, 2012 23:20

To use this what is the total meat and fat weight?

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el Ducko
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Post by el Ducko » Tue Jan 03, 2012 00:09

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.
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Post by ssorllih » Tue Jan 03, 2012 01:25

The salt content suggests about one kilogram.
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Chuckwagon
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Post by Chuckwagon » Tue Jan 03, 2012 04:19

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
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
toolmann
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Post by toolmann » Tue Jan 03, 2012 16:29

Chuckwagon 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
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 same
siggi
toolmann
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Post by toolmann » Tue Jan 03, 2012 16:34

el 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.
ground mustard , can be used as well
i get the deheated mustard flour from canada , but regular ground mustard you can get from , midwestern research , butcher-packer , the sausage maker
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Post by Maz » Tue Jan 03, 2012 19:01

Please (or should I say, Bitte...) what is deheated mustard flour? ...sounds intriguing. Where can it be obtained?
Here is an interesting site. http://www.minndak.com/Mustard.htm
If I remember correctly to deheat regular mustard flour they heat it to +- 50 deg C.
Wish I could get my hands on some.
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Post by toolmann » Tue Jan 03, 2012 22:37

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
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Post by crustyo44 » Tue Jan 03, 2012 23:40

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.
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Post by crustyo44 » Tue Jan 03, 2012 23:43

CW,
I just noticed that we are the only members on line. Do you ever sleep? or are you like me?
It's about time you to bed old fellow and have a rest!!!!!!!!!!!!!
Regards,
Jan.
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Chuckwagon
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Post by Chuckwagon » Wed Jan 04, 2012 00:01

Naw, I gave up sleeping years ago!
And what is this "Old Fellow" crap eh? I'll have you know I can do at least 3 pushups! Shucks, I could probably manage 2 sit-ups also! Old Fellow indeed :roll:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
toolmann
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Post by toolmann » Wed Jan 04, 2012 00:16

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.
no got the recepie from germany !!!
it says by the recepie what casings to use

regards siggi
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