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Steve Cooks

Steve's Lamb Salami

Lamb Salami (Merguez) Typically small spicy little sausages, but I'm doing a larger long fermented salami. Has been smoked for 2 hours cold before fermentation.
Steve's Lamb Salami

Instructions

Combine in mixer and refrigerate overnight, stuff into 8cm Collagen, ferment at 37C for 48 hours, Optional: cold smoke for 2 hours.
Store @ 14C 75% rh until 1/3 weight lost.
(Credit to S & A Marianski)

Ingredients

Lamb Salami (Merguez) 

  • Per kg Lamb 70/30. 

  • 23g Salt, 

  • 2.4g Prague#1, 

  • 10g Sugar, 

  • 5g Black Pepper, 

  • 6g Garlic Powder, 

  • 2.5g Cayenne Pepper, 

  • 5g Paprika, 

  • 2.4g Cumin, 

  • 2g Coriander, 

  • 18g Olive Oil, 

  • 0.25g Meat Starter Culture #3. 

nutrition pork pie.jpg
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