European-style dry salami sausages are made with beef and pork as raw materials. They have a unique taste and are popular among the elderly and children.

The specific steps for making dried salami are as follows:

1: Raw meat processing
Pretreatment: Cut the meat cold to 0-1 degrees, then peel, dicing (using frozen meat dicing machine), and freeze the back fat.

2: Meat Grinding
The beef is minced with a 1/8-inch sieve diameter meat grinder, and the pork is minced with a 3/8-inch sieve diameter meat grinder.

3: Stirring
Transfer beef mince to a blender, add salt marinating solution (salt and dried spices), start the blender, then add pork mince and frozen backfat, stir and mix well.

4: Fine grinding
Mincer the meat again with a meat grinder with a 1/2-inch sieve hole.

5: Pickled
Put the well-stirred ground meat into a pot and press it tightly, the depth does not exceed 15cm, and marinate for 3 days at a temperature of 0-4 degrees.

6: Sausage Stuffing
Stir the marinated meat in a vacuum meat tumbling machine for about 1 minute, and fill it with sutured cow colon or pig rectum to avoid air ingress. The length of the intestine is controlled at about 50cm, and the temperature of the enema is controlled at about 15 degrees.

7: Mature
Place it in a room with a temperature of 21-24 degrees and a relative humidity of 70-80% for 3-4 days.

8: Smoked
The temperature in the smoking room does not exceed 32 degrees, the best smoking temperature is 25 degrees, and the humidity is 70%. The sausages filled in pig casings do not need to be smoked. Here meat smoking machine is recommended to reduce cost.

9: Dry
Smoked sausages are dried at a temperature of 7-13 degrees and a relative humidity of 70%-72%. Sausages that are not smoked are dried for about 90 days at a temperature of 10-13 degrees and a relative humidity of 70-72%.

Ingredients formula:
The ratio of raw meat is any one of the following;

1: 56.8 kg of chuck, 102,2 kg of lean pork, 68.1 kg of back fat
2: 147 kg of chuck and 79.4 kg of back fat

Salt 7.7 kg, sodium nitrate 354.4 g, sodium erythorbate 122.8 g, corn starch 2.3 kg, white pepper powder 425.2 g, ginger powder 226.8 g, garlic powder 28.4 g

Thanks.
Substitute for pork, please.
Me eat beef, lamb, goat, chicken but not pork.
Thanks