The Chimney sweep Salami is a black smoked German Salami. It's black not only on the outside but on inside as well. Definitely a sausage that will stand out on your charcuterie board! Spices and amounts are very close to Marianski's recipe for GreuBener salami. The 6g/kg of glucose gives it a distinct tang. Black colour is achieved by the addition of cuttlefish ink. Although the ink might have added a degree of saltiness to the finished salami, there is no discernible taste or smell of seafood.
![Image](https://i.imgur.com/GSFfcY8.jpg?1)
![Image](https://i.imgur.com/z0na6ed.jpg?2)
Recipe for 1kg
Meats
800g class I pork from leg, no fat or connective tissue
200g hard back fat
Ingredients
23g fine sea salt
3g Cure#1
2g granulated garlic
3g white pepper
1g coriander
1g cumin
0.5g nutmeg
0.3g ginger
6g dextrose
10g cuttlefish ink
Texel 301 starter culture
Process
1. Cube meat and fat, mix with salt, Cure#1, and refrigerate in a sealed container for 48 hours.
2. Freeze fat completely, leave the cubed and cured meat in freezer for one to two hours so that it it freezes partially.
3. Revive starter with small amount of distilled water and a pinch of dextrose. Add to meat within 20 minutes.
4. Grind everything through 6mm plate. Do not grind fat separately.
5. Mix starter culture, spices and squid ink with the meat. Keep ground meat cold, mix thoroughly, taking care not to over mix to avoid fat smearing. You may want to refrigerate the meat between the grinding, mixing and stuffing steps.
6. Stuff into 50-60 beef middles or protein lined fibrous casings.
7. Ferment at a temp of 20C for 48-72 hours, until pH stabilizes.
8. Cold smoke in two 8hr sessions over 2 days, taking care not to go over 25C.
9. Hang for approximately 4 - 5 weeks at 12C and 75-80% RH, until a weight loss of 35%. Weight loss is calculated from the weight of the sausage after stuffing.