Roe Deer Salami Truffle

Name: Rehsalami Trüffel
Total time: P6W
Ingredients: 800 g Rehkeule ohne Knochen; 200 g Rückenspeck (Schwein); 27 g Nitritpökelsalz; 15 g Schwarze Trüffelcreme; 2 g Weißer Pfeffer fein gemahlen; 0.25 g Starterkulturen (z.B. T-SPX)

FermentingGameFermentingHard6-8 weeksN/A14-20 °C aging roomNo wood

Exquisite roe deer salami with black truffle aroma that develops a deep, earthy bouquet through slow fermentation and maturation.

Ingredients(for 1 kg)

Boneless roe deer leg800 g

Pork back fat200 g

Curing salt27 g

Black truffle paste15 g

Finely ground white pepper2 g

Starter cultures (e.g. T-SPX)0.25 g

Instructions

Preparation

2 Stunden

Thoroughly trim roe deer meat, remove all sinews and cut into 4cm cubes. Also dice the fat. Freeze both at -3°C for 2 hours.

Mincing

20 Minuten

Mince roe deer through the 6mm plate, fat through the 3mm plate for finer distribution. Complete mincing as quickly as possible to minimize heat build-up.

Mixing

15 Minuten

Work in curing salt and pepper, add starter cultures, then gently fold in truffle paste and knead briefly until the mixture is homogeneous.

Filling

45 Minuten

Fill mixture into pork casing caliber 40-45mm, taking great care to exclude air, twist sausages to 25cm lengths and seal the ends.

Initial Fermentation

60 Stunden

Ferment at 20°C and 90% humidity for 60 hours. The lower temperature protects the truffle aroma. pH should fall to 5.3-5.5.

Slow Maturation

6-8 Wochen

Slowly mature at 14°C and 70-75% humidity for 6-8 weeks. Slow maturation allows the truffle aroma time to deeply embed into the meat matrix and significantly enhances the overall flavor.

Pro Tip

Add black truffle paste only after mincing and do not knead too vigorously to preserve the volatile truffle aroma and prevent loss through heat.

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