smoked german style salami, charcuterie, dry cured salami, curing meat. how to make smoked salami

800 g pork – 40%;
800 g beef – 40%;
400 g fatback – 20%.

Spices

42 g salt – 2,1%;
1 g black pepper corns – 0,05%;
1 g ground white pepper – 0,05%;
2 g smoked paprika – 0,1%;
0,5 g ground clove;
4 g garlic flakes 0,2%;
1 g ground nutmeg – 0,05%;
10 g sugar or dextrose – 0,5%.

Starter culture, casing, preservative and color fixing ingredients

0,4 g – starter culture(latic acid bacterias for fermentation acidification purpose) – 0,02%;
5 g antioxidant mix (with sodium erythorbate) – 0,25%;
5 g nitrite salt(6% nitrite, 3% nitrate, 91% salt) – 0,25%;
Collagen casing 60, 70 or 80 millimeters