[B]There are several varieties of beef salamis, depending chiefly upon the length of the curing preblended sausage mixture, degree of fermentation, diameter of casings etc.
The acceleration of beef salami manufacture may be achieved by adding glucono-delta-lactone or 0.5 percent of a starter culture in the mixture before stuffing.
Basic ingredients for 100 kg
75 kg beef chucks or other beef
25 kg beef brisket fat
Characteristic seasoning formula per 1 kg
25.0 g nitrite salt for curing
0.4 g potassium nitrate
0.5 g fresh garlic
2.5 g ground white pepper
2.0 g dextrose
1.0 g red pepper
0.2 g ginger
(lactic acid starter cultures may be added)
Beef middles or weasands
Processing and handling
The beef is run through a 4 mm plate of the grinder and the brisket fat may be diced. After mixing with other ingredients, the meat mass is placed in 15 cm deep pans for curing at 4°C for 15–48 hours. The mass is then remixed and stuffed into casings. Stuffing and tying must be very firm. The smoking is performed at gradually increasing temperatures, sometimes to 60°C or even more to stop the fermentation process. If a fully fermented product is preferred, the sausages should be hung for 3–5 days at 18–22°C, smoked in cold smoke for 2–4 days and dried according to demand. After smoking, the salami may be rinsed with water and then chilled.
To avoid the growth of mould, the sausages after removal from the smokehouse can be rinsed in hot water saturated with salt.[/B]