Name: Authaler Hutten Salami for 2 servings
Prep time: 30 min
Total time: 30 min
Yield: 2 Person(s)
Cuisine: German
Ingredients: 350, g ,Pork loin (lean, sinew-free); 150, g ,Back bacon; 14, g ,Curing salt; 1.5, g ,Caster sugar; 0.85, g ,Black pepper (ground); 0.5, g ,Garlic granules; 0.5, g ,Juniper berries (ground); 0.5, g ,Coriander (ground); 31.5, ml ,Brandy; 1, pinch ,Starter cultures (per manufacturer instructions); 1, ,Beef casings or raw sausage artificial casing (min 40mm)

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Easy

Fairly cheap

Authaler Hutten Salami (for 2 servings) featuring Pork loin (lean, sinew-free), Back bacon, Curing salt, Caster sugar. 280 kcal per serving.

Prep

30m

Wait

3d 9h

Category:	Main Course
Seasons

Ingredients

350 g Pork loin (lean, sinew-free)
150 g Back bacon
14 g Curing salt
1.5 g Caster sugar
0.85 g Black pepper (ground)
0.5 g Garlic granules
0.5 g Juniper berries (ground)
0.5 g Coriander (ground)
31.5 ml Brandy
1 pinch Starter cultures (per manufacturer instructions)
1 Beef casings or raw sausage artificial casing (min 40mm)

Authaler Hutten Salami for 2 servings Directions

Mix all spices. Cut the pork loin into medium-sized pieces, mix with the spices, and cure for 2 days in the refrigerator in a slightly tilted bowl.
Dice the frozen bacon finely. Grind the pork loin on a meat grinder with a slice diameter of 6-8 millimeters.
Mix all ingredients (including starter cultures and brandy) well together.
Fill the casings firmly.
Hang the salami to dry for 2-3 days.
Perform 2-4 cold smoke passes as desired.
Let the salami age for 4-6 weeks.