Schornsteinfeger Salami – Chimney Sweep Salami

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redzed
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Schornsteinfeger Salami – Chimney Sweep Salami

Post by redzed » Thu Jan 20, 2022 04:02

Schornsteinfeger Salami – Chimney Sweep Salami

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 Image

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.
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Re: Schornsteinfeger Salami – Chimney Sweep Salami

Post by fatboyz » Thu Jan 20, 2022 05:08

Have to say it does not look appealing! Looks like black Licorice salami!
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Re: Schornsteinfeger Salami – Chimney Sweep Salami

Post by Scogar » Sat Jan 22, 2022 04:16

As a lover of black licorice, I take the opposite view...I think it looks amazing. Quite intriguing at the very least I must say
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Re: Schornsteinfeger Salami – Chimney Sweep Salami

Post by redzed » Sun Jan 23, 2022 23:21

fatboyz wrote:
Thu Jan 20, 2022 05:08
Have to say it does not look appealing! Looks like black Licorice salami!
Scogar wrote:
Sat Jan 22, 2022 04:16
As a lover of black licorice, I take the opposite view...I think it looks amazing. Quite intriguing at the very least I must say
One thing for sure, put it on a tray and people will notice and ask "What the....?" Everything else they just shovel into their mouths. :D
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Re: Schornsteinfeger Salami – Chimney Sweep Salami

Post by fatboyz » Tue Jan 25, 2022 00:57

You got that right Chris!!
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Re: Schornsteinfeger Salami – Chimney Sweep Salami

Post by fordtruckbeast » Tue Apr 12, 2022 09:25

redzed wrote:
Thu Jan 20, 2022 04:02
Schornsteinfeger Salami – Chimney Sweep Salami

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 Image

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.
very nice looking salami. Just curious why you decided to cure meat for 48 hours if you are using a culture?
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Re: Schornsteinfeger Salami – Chimney Sweep Salami

Post by redzed » Thu Apr 14, 2022 17:15

fordtruckbeast wrote:
Tue Apr 12, 2022 09:25
very nice looking salami. Just curious why you decided to cure meat for 48 hours if you are using a culture?
If you would review all of my sausage recipes, smoked and salami types you will notice that I precure my meat in almost every instance. Precuring is npracticed in traditional Polish sausage making and the reasons for it are obvious. As to precuring salami type products this is what Prof. Gerhard writes:
11.3.1 Precuring of Meat and Fat Materials
To precure the lean meat (which is generally pork of 95 CL grade but can also
be lean beef or poultry meat in nonpork products) or meat trimmings of any
type, all the necessary nitrite and salt are first added. Around 18–20 g of salt and
around 120–200 ppm of nitrite are applied per 1 kg of meat (depending on the
respective food law in place). The particles of meat to be precured are around
20–40 mm in diameter. The meat and additives are mixed well to ensure even
distribution of salt and nitrite, and the mixture is left standing in the chiller for
development of the curing color. When fatty pork belly is used as the visible
meat, the belly meat is cut up into smaller pieces and precured in the same way.
The advantage of precuring is that once the material is actually used for the
production of NFS, all color development in larger pieces of meat has already
taken place. The introduction of salt also causes fiber structures in the lean meat
to swell. Therefore, water present in the muscle tissue does not leak out and the
precured lean meat suffers no weight loss. Another benefit of precuring is that
the introduction of salt and nitrite slows down bacterial growth on and in the
meat.

The fat used in minced products is commonly precured as well but not for
color development as no myoglobin is present within fat. The addition of salt
and nitrite slows down bacteria growth on the fat and therefore increases its
shelf-life under chilled conditions. The addition of salt to materials such as lean
meat and fat also increases its firmness, thus reducing the risk of fat smearing
during mincing. Cleanly cut particles of lean meat are therefore present in the
finished product. The downside of precuring is the additional processing step
requiring time as well as storage of the precured meat. This is the reason why
large companies opt not to precure and rather having a longer heat-treatment
process to ensure full development of curing color in the end product.

Gerhard Feiner, Salami: Practical Science and Technology, pp. 191-192
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Re: Schornsteinfeger Salami – Chimney Sweep Salami

Post by fordtruckbeast » Sun Apr 17, 2022 20:41

redzed wrote:
Thu Apr 14, 2022 17:15
fordtruckbeast wrote:
Tue Apr 12, 2022 09:25
very nice looking salami. Just curious why you decided to cure meat for 48 hours if you are using a culture?
If you would review all of my sausage recipes, smoked and salami types you will notice that I precure my meat in almost every instance. Precuring is npracticed in traditional Polish sausage making and the reasons for it are obvious. As to precuring salami type products this is what Prof. Gerhard writes:
11.3.1 Precuring of Meat and Fat Materials
To precure the lean meat (which is generally pork of 95 CL grade but can also
be lean beef or poultry meat in nonpork products) or meat trimmings of any
type, all the necessary nitrite and salt are first added. Around 18–20 g of salt and
around 120–200 ppm of nitrite are applied per 1 kg of meat (depending on the
respective food law in place). The particles of meat to be precured are around
20–40 mm in diameter. The meat and additives are mixed well to ensure even
distribution of salt and nitrite, and the mixture is left standing in the chiller for
development of the curing color. When fatty pork belly is used as the visible
meat, the belly meat is cut up into smaller pieces and precured in the same way.
The advantage of precuring is that once the material is actually used for the
production of NFS, all color development in larger pieces of meat has already
taken place. The introduction of salt also causes fiber structures in the lean meat
to swell. Therefore, water present in the muscle tissue does not leak out and the
precured lean meat suffers no weight loss. Another benefit of precuring is that
the introduction of salt and nitrite slows down bacterial growth on and in the
meat.

The fat used in minced products is commonly precured as well but not for
color development as no myoglobin is present within fat. The addition of salt
and nitrite slows down bacteria growth on the fat and therefore increases its
shelf-life under chilled conditions. The addition of salt to materials such as lean
meat and fat also increases its firmness, thus reducing the risk of fat smearing
during mincing. Cleanly cut particles of lean meat are therefore present in the
finished product. The downside of precuring is the additional processing step
requiring time as well as storage of the precured meat. This is the reason why
large companies opt not to precure and rather having a longer heat-treatment
process to ensure full development of curing color in the end product.

Gerhard Feiner, Salami: Practical Science and Technology, pp. 191-192
Nice. Marianski doesnt mention this in his yellow book. Very interesting. Gonna have to acquire this book. İ knew of precuring for smoked sausages but not for traditional long fermented salami...
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