Hamburger salami is a recipe brought by German immigrants who arrived in Brazil mainly in the southern region of the country. Hamburger salami follows the traditional German salami recipe, in this case the recipe from the city of Hamburg. Salamis in Germany, unlike Italy, are often smoked before going through the drying/curing/maturation process, which is the loss of weight and gain of aromas and flavors through prolonged exposure to time.
During this period of exposure to the environment, salami loses water and undergoes enzymatic reactions that impart complex flavors and aromas. Hamburger salami has a thicker thickness with meat and fat ground finely and distributed evenly throughout the salami. Despite being a salami with a lot of fat, there are no large pieces of fat in the salami. Instead the fat is distributed more evenly and in smaller pieces throughout the salami. The seasoning is slightly spicy and the smoke must be present but not predominant in the flavor and aroma.
Hamburger salami ingredients
meat mass
- 800 g pork – 40%;
- 800 g beef – 40%;
- 400 g bacon (pork belly) – 20%.
Seasoning
- 42 g salt – 2.1%;
- 1 g black peppercorns – 0.05%;
- 1 g white pepper powder – 0.05%;
- 2 g smoked paprika – 0.1%;
- 0.5 g powdered cloves – quantity to taste;
- 4 g dehydrated garlic flakes 0.2%;
- 1 g Nutmeg – 0.05%;
- 10 g sugar – 0.5%.
Culture, protection and casing
- 0.4 g – starter culture bacterial (lactic acid bacteria) – 0.02%;
- 5 g antioxidant with sodium erythorbate (INS 316) – 0.25%;
- 5 g curing salt 2 (6% of nitrite, 3% of nitrate and 93.75% of salt) – 0.25%;
- Collagen casing 60, 70 or 80 caliber.
Preparing hamburger salami
- Clean the meat, keeping as much fat as possible;
- Cut the meat and fat into cubes to pass through the grinder;
- Grind the meat and fat using the grinder's fine disc;
- Dissolve the starter culture in filtered water at room temperature. Let it rest for 10 minutes before adding to the salami dough;
- Add the condiments and additives and mix with an orbital mixer or your hands;
- Add the diluted starter culture and continue beating the dough until you obtain a sticky mixture;
- Embed in collagen or natural casing 60 gauge or higher;
- Hang at room temperature – ideally 25ºC – for 72 hours to ferment the starter culture;
- Cold smoke – up to 35ºC – for 8 hours;
- If desired, spray a penicillium mold culture in the salami and in the place where the salami will be hung; The mold penicillium culture will colonize the outside of the salami with a positive white fungus that inhibits the emergence of other harmful fungi;
- Hang in an environment with an ideal temperature of 12ºC, humidity between 70% and 80% and with light and constant ventilation;
- When the salami loses between 35% and 45% in weight, it will be ready to consume.
Salamis weight loss
Salami – Weight – % of starting weight – Elapsed days
1) SALAME 1 CALIBER 60 – 711g – 100.0% – day 0;
2) SALAME 2 CALIBER 80 – 961g – 100.0% – day 0;
3) SALAME 3 CALIBER 60 – 719g – 100.0% – day 0;
4) SALAME 4 CALIBER 80 – 972g – 100.0% – day 0;
1) SALAME 1 CALIBER 60 – 531g – 74.58% – day 18;
2) SALAME 2 CALIBER 80 – 773g – 80.44% – day 18;
3) SALAME 3 CALIBER 60 – 547g – 76.08% – day 18;
4) SALAME 4 CALIBER 80 – 756g – 77,78% – day 18;
1) SALAME 1 CALIBER 60 – 422g – 59.35% – day 50;
2) SALAME 2 CALIBER 80 – 619g – 64.41% – day 50;
3) SALAME 3 CALIBER 60 – 428g – 59.53% – day 50;
4) SALAME 4 CALIBER 80 – 611g – 62,86% – day 50;
Start of drying/maturation: 06/15
End of drying/maturation: 04/08
Validity and Conservation:
Validity: 90 days
Conservation: pack well, preferably in a vacuum, and keep in a dry and cool place at a temperature of up to +22°C.
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Curing salt 2R$ 8,00
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Curing salt 1R$ 8,00
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Fixative AntioxidantR$ 23,00
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Culinary twineR$ 7,90
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Starter CultureOriginal price was: R$ 69,90.R$ 49,90Current price is: R$ 49,90.
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Culinary elastic net 50mmR$ 15,00
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Collagen casing 45mm roll 5 meters salamiR$ 25,00
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Culinary elastic net 65mmR$ 18,00
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Collagen casing 80mm cup and salamiR$ 29,90
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Salami collagen casing 45mm 10 units tiedR$ 22,00
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Galvanized HookR$ 12,00
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Natural pork casing for sausageR$ 52,00
Hello.
One question, I forgot to weigh the burgers on day 0... I only weighed them on day 3. What was the loss in these 3 days? I saw that the collagen has already wrinkled.
Based on the weight loss chart for this dish, which I followed daily, the salami will lose about the same amount, about 10% in these first 3 days. You can see the chart in this recipe: https://charcutaria.org/receitas/copa-lombo-artesanal/
Thank you very much for your reply. God bless you.
Can I use liquid smoke instead of smoking, I don't have physical space, please could you give me instructions on the salami burger
I thank
Hi, Ismael. Yes, you can use liquid smoke in the dough or on the outside, rubbing or spraying it on the casing, either way you will also get the aroma and protection that smoking gives. In the dough you can use two tablespoons per kg, in the casing you can apply as much as you want, once, or, if necessary, several times during the process to reinforce and protect.
In this recipe, I would like to know which is correct, the percentages or the quantities. By doing the calculations, I checked that the quantities are double the percentages indicated?
Why isn't there curing salt in this recipe?
The recipe is for 2kg of meat. Curing salt 2 goes, it is listed further down in the ingredients, under Culture, protection and casing.
Hello, how do I preserve the starter culture and mold 600, as they come in large quantities and the artisanal one does little.
Good afternoon, Eduardo,
I've made several of your recipes and the first things I got right when it came to charcuterie was following your recipes. I've made this hamburger salami several times, it's always worked well...this time I want to try it with just pork, is it worth it?
My first product was your Cup…my wife loved it! Then, I made it with other recipes, she asked me to always make it the same as the first time, so it has been…thank you very much!
Hi José Botelho. That's great, I'm very happy to know that the recipes have been approved! It's worth making it just with pork, I even prefer salami with just pork. I got this hamburger recipe from a resident of Germany, so I tried to follow exactly what he said, but only make it with pork and it will be very good. A big hug!
I'll do it and let you know.
Goodnight
The charcuterie bug got me, I've been a chef for over 15 years and discovered the art of charcuterie and smoking recently. I have made several sausage recipes, from the most traditional to the addition of the most varied ingredients possible and with great success, with or without smoking. I decided to take it a step further and decided to make cups and salami, I acquired a wine cellar, grinder and a sausage cannon, I bought several additives in your store for my first production, as well as suitable casings, collagen film, and all the mice en place necessary for production, but I have a question: After bagging the salami, do I spray it with mold penicillium, to avoid unwanted mold? Or just the starter culture is enough.
Hi Marlos. Good, charcuterie is a path of no return! It is a very beautiful art that is part of the history of humanity. I'm happy that you're getting great results in your productions. The matured ones are an additional challenge, but the results are even more satisfactory. Mold culture can be applied immediately after bagging. The sooner the better as it will prevent, through competition, the proliferation of fungi in the environment. Fungus is the most common problem as it is very difficult to completely eliminate it from the environment.
Wow, thank you very much, I'm very excited, I'm already “travelling” with all the possible possibilities, the addition of the most unusual ingredients: hydrated porcchini or smoked and sautéed mushrooms, truffles, a blend of toasted chestnuts, dehydrated or glazed fruits, cured cheeses, the The universe seems endless to me, each person's creativity is no limit to new flavors, without different meat blends, I can imagine: the encounters of pork and fish, sensational, seafood with bacon, the charcuterie has no limit, not to mention the addition of spices and aromatic herbs, which will provide an explosion of flavor, success for everyone
Good morning!
Yesterday we hung up some salami that we made based on your recipes. They are at room temperature (24 – 27º) and with constant wind. The question is, can excessive wind hinder fermentation? Maybe because it reduces the humidity too much? (RH is around 50%)
Hi Felipe, during fermentation the ideal is for the humidity to be very high, above 80%. Place some barrier to reduce ventilation and increase humidity.
Good evening, just curious what the starter consists of? I was curious, I want to start producing but I found this ingredient strange?
Read the description of this product, which is very detailed about its composition and functionality: Starter Culture
Can I make this recipe and salami in general without using curing salt?
Hi Regina, it is mandatory to use it to sell, but it can be made without curing salt for your own consumption. You will lose some protection but it is possible to do without it.
Hi, using the products purchased from your store I managed to make Hamburguês salami and the question is the following: can I eat it cooked after a week of curing, sausage-style, roasted or grilled? Thank you very much in advance.
Hi Daniel, yes you can. It may be difficult to cut because it is still very soft, but if you can slice it correctly I believe it will be very good. Hugs!
Good morning Eduardo,
I made this hamburger salami, after 45 days of maturation I tasted it, I found it a little soft, the inside is not so firm, I thought it was acidic, reminding me a lot of the industrialized one.
I followed your recipe exactly.
Where did I go wrong?
Thanks.
Hi Luiz, for the salami to become firmer you need to spend more time losing weight. The more weight you lose, the firmer you will be, there is no single rule, you can vary it according to your taste. With 45% of loss, the salami is generally already very firm when cut. The acidity is generated by the starter culture that converts the sugar present in the recipe into lactic acid. The quantity of this recipe is indicated by the starter culture that I used in production (gy2 from the lallemand brand). This amount of sugar will provide the ideal acidity for preserving the salami, but not necessarily the ideal acidity for everyone's taste. I suggest you reduce the amount of sugar if you prefer it with a more neutral pH. You can also do it without the starter culture (and leave out the sugar). You will lose acidification protection but it can be done this way.
Hello, I can't do cold smoking where I live, my question is whether I can get a similar result with powdered smoke and what would be the recommended proportion? Thanks!
Hi Alexandre, yes you can use powdered smoke. The proportion will vary greatly from one product to another as the concentrations vary. The ideal is to follow the instructions on the product purchased.
Good morning. I'm going to start my experiments with salami. My question today is about the “cold smoking” process. I have no idea about this process. In the video I saw smoke. Can you explain me ? Can I prepare this salami without smoking? Grateful
Alvaro
Hi Alvaro. Cold smoking consists of applying smoke to products without heat. To do this, the smoke must be created outside the smoking chamber and sent through ducts. There are specific smoke generators for this, but in reality there is no rule, any barbecue or drum will do, the important thing is to guide the smoke through ducts to where the meat is hanging. The temperature should not exceed 40ºC as otherwise the meat will cook. The intention in cold smoking is to keep the meat raw by applying smoke. An alternative is to use powdered smoke or liquid smoke in the salami dough. In this case, just skip the smoking stage and go straight to maturation. You can prepare this salami without smoking, yes, it won't have the typical smoked flavor and aroma of German salami, but it will still be a great salami!
Thank you very much Eduardo. I have liquid and powder smoke. I added powdered smoke to some cups but I won't know the result until approximately 20 days later. I'm going to try applying the powder to a couple of pieces and I'm going to find a way to make a smoker.