📝 About This Recipe
Rooted in the charcuterie traditions of Sweden and Denmark, this Scandinavian-style salami is celebrated for its approachable, mild profile and delicate hint of white pepper and cardamom. Unlike its bold Mediterranean cousins, this 'Prickigkorv' (spotted sausage) focuses on the clean, high-quality flavors of Nordic pork and beef, lightly cold-smoked to perfection. It is a quintessential staple of the Smörgåsbord, offering a buttery texture and a sophisticated, nostalgic aroma that defines Northern European comfort.
🥗 Ingredients
The Meat Base
- 1000 grams Lean Beef (Chuck or Round) (chilled to 0°C/32°F and cubed)
- 1500 grams Pork Shoulder (Picnic) (chilled and cubed)
- 500 grams Hard Pork Back Fat (partially frozen for clean dicing)
Curing and Seasoning
- 75 grams Sea Salt (Fine) (non-iodized)
- 7.5 grams Curing Salt #2 (Prague Powder #2) (essential for long-term drying)
- 12 grams Dextrose (or White Sugar) (food for the starter culture)
- 8 grams White Peppercorns (freshly cracked)
- 2 grams Ground Cardamom (the secret Nordic touch)
- 1 gram Ground Ginger
- 0.5 grams Starter Culture (Bactoferm F-RM-52) (diluted in 2 tbsp distilled water)
Casings
- 3-4 pieces Fibrous or Collagen Casings (55-60mm diameter, soaked per package instructions)
👨🍳 Instructions
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1
Place all meat and fat in the freezer for 45-60 minutes before starting. The key to a beautiful 'spotted' cross-section is ensuring the fat does not smear during grinding.
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2
Grind the chilled beef and pork through a medium plate (6mm). For the back fat, grind it separately through a larger plate (8mm) or hand-dice into tiny 3mm cubes for a rustic look.
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3
Dissolve the starter culture in 2 tablespoons of room-temperature distilled water and let it sit for 15 minutes to activate.
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4
In a large chilled bowl, combine the ground meats and fat. Add the salt, curing salt, dextrose, white pepper, cardamom, and ginger.
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5
Pour the activated starter culture over the meat. Mix thoroughly by hand or in a stand mixer for 2-3 minutes until the mixture becomes tacky and develops a 'primary bind'.
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6
Pack the meat tightly into your sausage stuffer, ensuring there are no air pockets. Slide the soaked casing onto the stuffing horn.
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7
Stuff the casings firmly to create tight, uniform logs. Tie the ends securely with butcher's twine, forming a loop for hanging.
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8
Use a sterilized sausage pricker or a needle to puncture any visible air bubbles in the casing. This prevents spoilage and ensures the casing adheres to the meat.
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9
Fermentation Phase: Hang the salami in a warm, humid spot (approx. 20-22°C / 70°F with 90% humidity) for 48 hours. A turned-off oven with a pan of hot water works well.
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10
Cold Smoking: Once fermented, move the salami to a cold smoker. Smoke with beechwood or alder at a temperature below 25°C (77°F) for 6-8 hours for a light, golden hue.
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11
Drying Phase: Hang the salami in a cool, dark environment (12-15°C / 55°F) with 75% humidity. Allow to dry until the salami has lost 30-35% of its original weight.
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12
After 3-4 weeks, test the firmness. Once the weight loss goal is reached, slice thinly and enjoy the fruits of your patience.
💡 Chef's Tips
Always use distilled water for the starter culture, as chlorine in tap water can kill the beneficial bacteria. Keep your equipment and meat as cold as possible throughout the process to prevent the fat from melting, which ruins the texture. If you see white mold (Penicillium nalgiovense) appearing on the casing, don't panic—this is beneficial. However, wipe away any fuzzy green or black mold with a vinegar-soaked cloth. Invest in a digital kitchen scale that measures in 0.1g increments; precision with curing salts is vital for safety. For a more 'Danish' profile, you can add a half-teaspoon of ground cloves to the spice mix.
🍽️ Serving Suggestions
Slice thinly and serve on buttered dark rye bread (Rågbröd) with a thin layer of liver pâté. Pair with a sharp Västerbottensost cheese and a glass of crisp Aquavit. Include on a traditional Smörgåsbord alongside pickled herring and beet salad. Use as a topping for a classic Danish 'Smørrebrød' with crispy onions and remoulade. Serve with a cold Nordic pilsner or a dry apple cider to cut through the richness of the fat.