Beef Salami -fermented

You have selected Beef Salami - fermented

Choosing the right casing is a key element of Salami production – check our casing recommendation below.

We offer recipes in different qualities, PREMIUM, STANDARD, and ECONOMY. Use the Basic Information part to get a quick view on the basics of each recipe, and to compare with one another. 

Now, please choose your preferred quality
:


Premium

€ 5.46/kg*
*total recipe cost based on a beef price of € 5.40/kg
download recipe to adjust meat prices
Basic information
no TVP added
Starter Cultures added
4-5 weeks fermentation
Beef Salami PRE

Standard

€ 5.35/kg*
*total recipe cost based on a beef price of € 5.40/kg
download recipe to adjust meat prices
Basic information
no TVP added
seasoning contains GdL
4-5 days fermentation
Beef Salami STD

Economy

from € 4.58/kg*
*total recipe cost based on a beef price of € 5.40/kg
download recipe to adjust meat prices
Basic information
TVP added
seasoning contains GdL
4-5 days fermentation
Beef Salami ECO

Raw Materials Required:

  • Beef
    • Forequarter - 80 % vl
    • Flank - 70 % vl
    • Fat

We recommend a starting meat temperature of -6 °C 

  • TVP
    for ECONOMY Recipe
  • Cold Water
    for ECONOMY Recipe to soak TVP
    for PREMIUM Recipe to mix with Starter Cultures

Machines Required:

  • Meat Mincer
  • Mixer
  • Sausage Filler
  • Sausage Clipper
  • Smoking Facility
  • Drying Room facilities
  • Fermentation area
    for PREMIUM Recipe only

Click here to view our sundries and machine programme

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Casings and Sundries recommended for Beef Salami -fermented