Georgian Beef & Lamb Salami
Georgian Beef & Lamb Salami
Two types of spice blends can be used in this recipe: Georgian Adjika and Khmeli Suneli.
Georgian Adjika is one of the most popular traditional Georgian spices. It is typically made by grinding dried peppers, garlic, and other spices into a powder. This spicy powder can then be used to add flavor to food or as a rub for meats.
Khmeli Suneli also known as Georgian five spice, is a savory seasoning mix that is at once spicy, aromatic and nutty. Its aroma and taste make it suitable for almost any dish.
This recipe is for advanved sausage maker and requires the use of a dry curing cabinet.
Ingredients
- 500 grams beef chuck
- 500 grams lamb shoulder
- 28 grams salt
- 2.5 grams InstaCure #1
- 2 grams dextrose
- 50 grams Georgian Adjika spice
- 15 milliliters Cognac
- 2.5 grams F-RM-52 starter culture
Steps
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1
Georgian Adjika Spice (Dry Version)
- Dried Aleppo Pepper: 300 g
- Hungarian Paprika: 100 g
- Granulated Garlic: 100 g
- Blue Fenugreek: 100 g
- Coriander Seed: 70 g
- Ground Savory: 35 g
Using a spice grinder, combine all the ingredients and mix well until everything is thoroughly incorporated. Use immediately with your dishes, or store the mixture in a well-fitting glass spice jar or container.
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2
Cube and cure meats with all spices and seasonings for 48 hours in refrigerator.
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3
Grind using 1/8” plate. Add Cognac. Mix thoroughly.
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4
Add F-RM-52 starter culture dissolved into unchlorinated water. Mix again.
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5
- Stuff into 61 mm Fibrous Protein Lined Casings.
- Ferment at 85F and 90% rh for 48 hours
- Hang at 58F and 75% rh until 35 -38% weight loss is achieved.
