Hamburger Salami

salame hamburgues 02 artesanal caseiro

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

Preparing hamburger salami

  1. Clean the meat, keeping as much fat as possible;
  2. Cut the meat and fat into cubes to pass through the grinder;
  3. Grind the meat and fat using the grinder's fine disc;
  4. Dissolve the starter culture in filtered water at room temperature. Let it rest for 10 minutes before adding to the salami dough;
  5. Add the condiments and additives and mix with an orbital mixer or your hands;
  6. Add the diluted starter culture and continue beating the dough until you obtain a sticky mixture;
  7. Embed in collagen or natural casing 60 gauge or higher;
  8. Hang at room temperature – ideally 25ºC – for 72 hours to ferment the starter culture;
  9. Cold smoke – up to 35ºC – for 8 hours;
  10. 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;
  11. Hang in an environment with an ideal temperature of 12ºC, humidity between 70% and 80% and with light and constant ventilation;
  12. When the salami loses between 35% and 45% in weight, it will be ready to consume.

Salamis weight loss

SalamiWeight% of starting weightElapsed 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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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.

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

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?

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!

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.

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%)

Good evening, just curious what the starter consists of? I was curious, I want to start producing but I found this ingredient strange?

Can I make this recipe and salami in general without using curing salt?

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.

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.

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!

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

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.