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Tramp salami

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Smoked salami made from prime beef, pork cut, fresh bacon, water and spices.

Ingredients:

Ratio for 10 kg sausage: 6.5 kg of prime beef 3 kg pork cutlet 500 g of fresh bacon 500 ml water beef ring guts or artificial casings Spices per 1 kg of meat: 23 g salt 12 g pepper 10 g rubbed garlic 4 g grated nutmeg nutmeg

Procedure:

1. Finely grind the salted and cured pork cutlet through a board with 2.5 mm diameter holes, finely grind the cured, salted beef as finely as the pork 2. Gradually add the specified amount of water and spices to the minced pork and mix thoroughly, then add the minced pork and mix well into a fine binding and stretching mass
4. Finally, add the chopped bacon, which is evenly mixed into the mixture
5. Stuff the mixture into beef ring casings with a diameter of 37-43 mm or artificial casings (cutisin) and weigh sausages about 30 cm long, tie the semi-finished products with a loop for hanging on sticks
6. The individual sausages are pierced, hung on sticks and placed in a warm smoker, smoked until golden brown for 1.5-2 hours
7. Cook at a temperature of 72-75 °C for 15-20 minutes; after cooking, cool the sausages in cold water and then hang them on sticks to cool again 8.

Note:

For more on smoking, see our cooking school.