Tambov

Russian dry sausage.

MeatsMetricUS
Pork200 g0.44 lb
Pork bellies400 g0.88 lb
Beef400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Dextrose3.0 g1/2 tsp
Pepper3.0 g1.5 tsp
Nutmeg0.5 g1/2 tsp
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork and beef through 3/16” plate (6 mm). Dice pork belly into 1/4” (6 mm) cubes or grind through 3/8” (10 mm) plate.
  2. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  3. Mix all ingredients with meat.
  4. Stuff firmly into beef middles or 3” protein lined fibrous casings.
  5. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  6. Cold smoke for 24 hours at 22º C (72º F) or lower.
  7. Dry at 16→12º C (60-54º F), 85-80% humidity. In about 6-8 weeks a shrink of 30% should be achieved.
  8. Store sausages at 10-15º C (50-59º F), <75% humidity.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish