Recipe > Hamburgues salami

Hamburger salami is a type of salami originating from the city of Hamburg, Germany. It is known for its distinctive flavor and soft, juicy texture. Hamburger salami is traditionally made with pork, which is finely ground and seasoned with a mixture of spices, such as black pepper, garlic, nutmeg and other regional seasonings.

A notable feature of hamburger salami is that it is often smoked, which gives it an additional smoky flavor. After seasoning, the meat is embedded in natural or artificial casings and left to cure and dry for a specific period of time, usually a few weeks to a few months, depending on the size of the salami and the curing conditions.

Hamburger salami is traditionally served in thin slices as an appetizer, often accompanied by bread, cheese and mustard. It is also used in sandwiches and as an ingredient in many German and international dishes.

In english: Hamburgues salami

Em português: Salame Hamburgues

En español: Salami Hamburgues

Quantity(grams)

Ingredient	Quantity(grams)
Beef	400
Pork leg	400
Pork belly	200
Sugar	50
Salt	20
Instacure#2	2.4
Powdered garlic	2
Black peppercorns	2
Ground white pepper	2
Fennel seed	1
Clove	0.5
Starter culture(bacteria)	0.2
Collagen casing 60 mm	0.1

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Preparation > Hamburgues salami

1) Grind the meat into 8mm;

2) Grind the fat into 4mm;

3) Mix all the ingredients, meat and fat until sticky;

4) Place in 60 gauge collagen casing;

5) Leave 7 hours at room temperature to ferment;

6) Hang in a cold, humid and ventilated environment until the salami loses 40% of its weight;

note; The ideal ambient temperature and humidity for hanging salami is 12ºC and 70% to 80% humidity.

Recipe in portuguese: Salame Hamburgues

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