📝 About This Recipe
Experience the soul of the German Metzgerei with this authentic, slow-cured Dauerwurst. This German-style salami is characterized by its firm texture, a distinct touch of white pepper and garlic, and a gentle cold-smoke finish that imparts a deep, savory complexity. Perfect for a traditional Brotzeit, this recipe brings the centuries-old craft of cold-fermented charcuterie right into your home kitchen.
🥗 Ingredients
Meat and Fat
- 3.5 lbs Pork Shoulder (Boston Butt) (well-chilled and trimmed of sinew)
- 1 lb Beef Chuck (lean, chilled)
- 0.5 lb Hard Pork Back Fat (frozen for 30 minutes before dicing)
Curing and Seasoning
- 60 grams Kosher Salt (approximately 3 tablespoons)
- 6 grams Cure #2 (Prague Powder #2) (essential for long-term dry curing)
- 10 grams Dextrose (food for the starter culture)
- 2 tablespoons White Pepper (finely ground)
- 1 teaspoon Garlic Powder (high quality)
- 1/2 teaspoon Ground Mace (provides the classic German aromatic profile)
- 1 tablespoon Whole Mustard Seeds (for texture and tang)
Culture and Casings
- 1/2 teaspoon Bactoferm F-RM-52 Starter Culture (dissolved in 2 tbsp distilled water)
- 3-4 pieces Fibrous Casings (50-60mm diameter, soaked in warm water)
👨🍳 Instructions
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1
Begin by dicing all meat and fat into 1-inch cubes. Place them on a baking sheet in the freezer for about 30-45 minutes until they are 'crunchy' but not frozen solid. This ensures a clean cut during grinding.
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2
Grind the chilled beef and pork shoulder through a medium (6mm) plate. Grind the semi-frozen back fat separately through the same plate to maintain distinct white flecks in the finished product.
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3
In a small sterile bowl, dissolve the starter culture in 2 tablespoons of distilled, chlorine-free water and let it sit for 15 minutes to activate.
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4
Combine the ground meat and fat in a large chilled bowl. Add the salt, Cure #2, dextrose, white pepper, garlic, mace, and mustard seeds.
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5
Pour the activated starter culture over the meat. Mix by hand or with a stand mixer on low speed for 2-3 minutes until the mixture becomes tacky and develops 'primary bind'.
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6
Pack the mixture tightly into your sausage stuffer, ensuring there are no air pockets. Stuff the mixture into the prepared fibrous casings, tying the ends tightly with butcher's twine.
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7
Use a sterilized needle or sausage pricker to poke any visible air bubbles under the casing. This prevents spoilage and mold growth in gaps.
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8
Fermentation: Hang the sausages in a warm, humid spot (70-75°F with 90% humidity) for 24-48 hours. This allows the culture to drop the pH, making the meat safe and tangy.
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9
Cold Smoking (Optional but Authentic): Move the sausages to a smoker. Smoke with beechwood or oak at temperatures below 80°F (26°C) for 6-8 hours.
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10
Drying: Hang the sausages in a curing chamber or cool basement at 55°F (13°C) and 75-80% humidity.
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11
Monitor the weight. The salami is ready when it has lost 30-35% of its original green weight, which typically takes 3 to 4 weeks depending on thickness.
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12
Once reached, slice thin and enjoy the fruits of your labor! Store vacuum-sealed in the refrigerator for months.
💡 Chef's Tips
Temperature control is your best friend; keep the meat near freezing during the grinding process to prevent fat smearing. Always use distilled water for the starter culture, as chlorine in tap water can kill the beneficial bacteria. If you see white mold (Penicillium nalgiovense) on the outside, it's generally safe and beneficial, but fuzzy green or black mold should be wiped off with vinegar immediately. Invest in a digital scale to measure ingredients in grams; precision is vital for safety when using curing salts. Don't rush the drying process—slow drying prevents 'case hardening' where the outside dries too fast and traps moisture inside.
🍽️ Serving Suggestions
Serve thinly sliced on dark rye bread (Schwarzbrot) with a smear of sharp German mustard. Pair with a cold Pilsner or a malty Doppelbock to cut through the richness of the fat. Include on a 'Schlachtplatte' (charcuterie board) with pickled gherkins, radishes, and Emmental cheese. Dice small scraps into a warm German potato salad for an extra punch of smoky flavor. Enjoy as a classic hiking snack (Landjäger style) with a simple piece of hard crusty bread.