Hamburger Salami

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

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

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.