This is my take on a German style salami. The sausage was fermented, smoked and dried for 5 weeks. Spices and amounts were similar to those in Marianski's recipe for GreuBener salami. I wanted a tang in this sausage and with the addition of 8g/kg of dextrose, and I sure got one. I fermented with B-LC-007 and after 48 hours at 20C the pH dropped from 5.78 to 4.48. After five weeks the pH came back up to only 4.81. Obviously the high acid environment was too high for the gram-positive to grow in any consequential way and the salami had little benefit from the Staphylococcus cultures in the starter. The high acidification also made the sausage almost hard right after the fermentation. This is very different to a sausage that is fermented to a 5.0 – 5.2 level when gelling occurs, making the sausage firm but considerably softer. The smoke and tangy flavours are right up at the front, and the taste is good. It is, however very different than Southern European salami.
![Image](https://i.imgur.com/RiGVAG3.jpg?1)
![Image](https://i.imgur.com/a10TeOe.jpg?1)
Recipe for 1kg of meat
Meats
500g class I pork from leg ang and loin, no fat or connective tissue
300g class 1 beef, no fat
200g hard back fat
Ingredients
22g fine sea salt
3g Cure#1
2g granulated garlic
3g white pepper
1g coriander
1g cumin
0.5g nutmeg
0.3g ginger
8g dextrose
0.5g B-LC-007 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 and spices 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 45-50mm beef middles.
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.