How to Make Mutton Salami Sausage

MUTTON SALAMI / Medium-term ripened raw sausage
(Raw-fermented sausage type, coarse mixture)

INGREDIENTS
Raw materials: (calculated for 10 kg batch)
80.00 % Mutton meat without tendons, fresh 8.000 kg
20.00 % Beef fat, fresh 2.000 kg

Additives:
(per kg of raw materials) (total for 10 kg)
22.00 g Nitrite curing salt 220.00 g

Seasonings:
(per kg of raw materials) (total for 10 kg)
2.00 g Black pepper, ground 20.00 g
1.00 g White pepper corns 10.00 g
0.50 g Cardamom, ground 5.00 g
1.00 g Fresh garlic 10.00 g

PROCESSING

  1. CUT Meat and fat into small pieces and keep at –4°C
  2. MIX Frozen meat and fat pieces and seasonings
  3. GRIND Meat/seasonings mixture 5 mm
  4. STUFF Natural sheep or beef casings (28-34 mm)
  5. PORTION Link into sausages of desired size (60-100 g)
  6. RIPEN 3-5 days at +20°C
  7. SMOKE Cold smoke (<+22°C) for 6 hrs. on day 2/5
  8. (weight loss 30-35 %)
  9. STORE In a dry and cool place (below + 25°C)

Gunter Heinz & Peter Hautzinger – Meat Processing Technology


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2 Comments

  • Hi, just wondering how long this will keep?

    • Approximately 10 days without package. Six months shelf life can be achieved by vacuum packaging. Longer shelf life can also attained by refrigeration while refrigeration render the storage to infinity.

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