Pepper salami
Pepper salami is a firm, coarse-grained raw sausage whose name is derived from the typical use of broken, white peppercorns for salami production . In the guiding principles of the German Food Book , it is described as a solid raw sausage. In Austria it is counted among the decorative salamis of raw sausages with topping in the Austrian Food Book .
Manufacturing
30 percent lean beef is used for production , which is why it is sometimes viewed as beef salami. In addition, 10 percent lean pork is used for the base, which are finely chopped together. The coarse grain of the filler is created by using one part each of lean pork and one part of bacon (possibly by adding it to the beef late). Finally, both masses are mixed with starter cultures to form the sausage. Only curing salt is used as a condiment . The proportion of beef and pork in relation to each other can fluctuate; it is regularly 70 percent together, while the proportion of bacon is 30 percent.
In contrast to other salamis, the sausage is not filled in casings , but in shapes with a square cross-section. After finishing they are coated with the pepper. The use of prefabricated pepper coating compounds is also common in commercial production . The maturing time is 4 to 6 days, the sausages are cold smoked for one day . The degree of dryness is 25%.
With various types of salami, whole peppercorns are used to season the sausage instead of ground black pepper. The use of green pepper is also possible.
Individual evidence
source
- Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. , P. 150, 22nd, expanded edition. Deutscher Fachverlag, Frankfurt am Main 2009, ISBN 978-3-86641-187-6 .