How to Make Mutton Salami Sausage

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

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

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

(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


  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

2 Replies to “How to Make Mutton Salami Sausage”

    1. 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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