Göttinger Stracke

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Albertaed
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Göttinger Stracke

Post by Albertaed » Thu May 06, 2021 14:06

Well I just pulled out this German salami. It is well made but I went against my gut and followed meatsandsausages recipe to the tee. It called for 2.8% salt and .3% cure. For me it’s on the salty side for sure. I will make it again but dial the salt down to 2.5% and .25% respectively.
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redzed
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Re: Göttinger Stracke

Post by redzed » Fri May 07, 2021 04:43

Older recipies usually called for a higher salt content, and even today 3% in dried sausages is not unusual. Take a look at the ingredients in this Göttinger Stracke made in Germany, it has a total sodium content of 4%.
https://www.boerner-eisenacher.de/index ... -salami-en

You can certainly go with less, but don't go under 2.5% for safety reasons.

Göttinger Stracke is an interesting German salami. Here is the info from the EU PGI Designation
https://eur-lex.europa.eu/legal-content ... 4)&from=ET
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Albertaed
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Re: Göttinger Stracke

Post by Albertaed » Fri May 07, 2021 05:27

redzed wrote:
Fri May 07, 2021 04:43
Göttinger Stracke is an interesting German salami. Here is the info from the EU PGI Designation
Thanks for the info.

It’s always interesting when you go in blind to a new salami. Having never tasted before it ended up not quite what I expected , however, after a few more tastes my wife and I are enjoying it. I may experiment with a smidge less salt but I would be happy to leave it where it is also.
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