Wild Boar Salami Red Wine

Name: Wildschweinsalami Rotwein
Total time: P4W
Ingredients: 750 g Wildschweinkeule ohne Knochen; 250 g Rückenspeck (Schwein); 28 g Nitritpökelsalz; 50 ml Trockener Rotwein; 0.25 g Starterkulturen (z.B. T-SPX); 3 g Schwarzer Pfeffer grob gemahlen; 2 g Knoblauchpulver

FermentingGameFermentingHard4-6 weeksNone18-24 °C aging roomNo wood

Spicy cured salami from wild boar with robust red wine and Mediterranean herbs.

Ingredients(for 1 kg)

Boneless wild boar leg750 g

Pork back fat250 g

Curing salt28 g

Dry red wine50 ml

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

Coarsely ground black pepper3 g

Garlic powder2 g

Instructions

Preparation

2 Stunden

Cut meat and fat into cubes and chill at -4°C for 2 hours to maintain shape during mincing.

Mincing and Mixing

30 Minuten

Mince meat through 6mm plate, fat through 4mm plate. Add all spices, curing salt, starter cultures and red wine, knead thoroughly until the mixture binds.

Filling

45 Minuten

Fill mixture into beef bung casing (caliber 45-55mm) without air pockets, tie ends and prick with needle to remove any air inclusions.

Initial Fermentation

72 Stunden

Ferment sausages at 24°C and 90% humidity for 72 hours until pH drops below 5.3. Sausages should become slightly firm.

Maturing

4-6 Wochen

Move sausages to maturation chamber at 15°C and 75% humidity for 4-6 weeks until a weight loss of 30-35% is achieved. Check regularly for mold development.

Pro Tip

Freeze the red wine into ice cubes before processing to keep the sausage mixture cold and prevent fat smearing.

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