Name: Premium Salami with Whole Peppercorns
Prep time: 15 min
Cook time: 1 h 48 min
Total time: 2 h 3 min
Yield: 2 Person(s)
Cuisine: German
Ingredients: 250, g ,Pork belly; 250, g ,Lean beef; 12, g ,Curing salt; 1.5, g ,ground black pepper; 1.5, g ,light mustard seeds; 1, g ,sugar; 1, g ,paprika; 0.5, g ,nutmeg; 0.5, g ,coriander; 0.5, g ,ground cumin; 1, g ,garlic powder; 0.25, g ,starter culture; 5, g ,pickled green peppercorns; 5, ml ,Madeira wine

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Easy

Fairly cheap

Premium Salami with Whole Peppercorns featuring Pork belly, Lean beef, Curing salt, ground black pepper. 280 kcal per serving.

Prep

15m

Cook

1h 48m

Wait

2d 11h 30m

Category:	Main Course
Seasons

Ingredients

250 g Pork belly
250 g Lean beef
12 g Curing salt
1.5 g ground black pepper
1.5 g light mustard seeds
1 g sugar
1 g paprika
0.5 g nutmeg
0.5 g coriander
0.5 g ground cumin
1 g garlic powder
0.25 g starter culture
5 g pickled green peppercorns
5 ml Madeira wine

Premium Salami with Whole Peppercorns Directions

Mix the chopped and slightly frozen meat (250g pork belly, 250g lean beef) with the spice mixture in a meat grinder.
Stir in the Madeira wine and pickled green peppercorns, then let rest for 10 minutes.
Fill into 55mm artificial casings and tie tightly.
Hang sausages for 4 days at 20°C (68°F) with at least 90% humidity, then hang for 10 days at about 16°C (61°F) with 85% humidity. Wipe down every other day with a damp cloth in between.
Cold smoke for 3 x 6 hours (with equally long breaks).
Age at 12-15°C (59°F) and 80% humidity for about 3 weeks.