Thuringer Style Salami.
—Formula for this sausage is as follows:
FORMULA.
| 30 | pounds extra lean beef chucks, trimmed free from sinews, | |
| 90 | pounds fresh pork blade or shoulder meat, trimmed free from sinews, | |
| 30 | pounds shoulder fat, | |
| 5 | pounds salt, | |
| 1 | ounce garlic, | |
| 3 | ¹⁄₂ | ounces white pepper, |
| 6 | ounces saltpetre. |
Beef is ground through an Enterprise ⁷⁄₆₄th-inch plate and rocked with the fat and seasoning, the fat having been cut into small pieces and shaved. Rock from seven to ten minutes, when the pork trimmings are added and the whole is chopped eighteen to twenty-two minutes.
This sausage is rocked about as coarse as Milanese salami. After it is rocked it is handled in the cooler the same as other summer sausage and stuffed in large calf bladders which have been soaked a short time before stuffing so that they will be pliable. Care must be taken in stuffing this sausage to fill the bladders as full as possible. Use a skewer, also a string hanger.
Allow it to hang two or three days before smoking, in a moderately cool temperature (50° to 55° F.), where there is no draft, and smoke over a cold smoke for forty-eight hours, the same as Braunschweiger, and Gothair, the sausage being hung near the top of the smoke house. Do not smoke at the same time with any other sausage.
Unless care is taken in smoking, the bladders will come out wrinkled, which spoils the appearance and consequently the sale of the sausage. Hang in the dry room with beef middle cervelat and handle in every respect the same. This sausage is usually ready for shipment in forty to fifty days.
Mortadella Style Sausage.
—This sausage is made by the following formula: