| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 700 |
| Pork Belly | 300 |
| Salt | 20 |
| Dextrose | 10 |
| Antioxidant(erythorbate) | 10 |
| Powdered garlic | 8 |
| Ground white pepper | 5 |
| Instacure#2 | 2.5 |
| Red pepper | 1 |
| Unflavored colorless gelatin powder | 1 |
| White peppercorns | 0.5 |
| Cayenne pepper | 0.5 |
| Black peppercorns | 0.5 |
| Ground black pepper | 0.5 |
| Starter culture(bacteria) | 0.2 |
| Collagen casing 50 mm | 0.1 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Hot salami
Grind the meat into 8mm;
Finely chop the fat with a knife;
Mix all ingredients well until sticky;
Let it rest for 12 hours in a refrigerated environment;
Place in natural pork casing or collagen casing;
Use a needle to make holes to remove air bubbles;
Ferment for 48 hours at room temperature;
Transfer to a dark environment with a temperature close to 12°C and relative humidity close to 80%;
The product will be ready when it loses between 40% of its weight;
For the crust
Remove all the casing from the ready-made salami;
Prepare the gelatin according to the manufacturer's instructions;
Grind and mix the white peppercorns and black peppercorns;
Brush the gelatin on the salami;
Cover all the salami with the black pepper mixture;
Wait 12 hours before consuming.
Charcuterie Guide Dicas de como fazer linguiça em casa
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Salame fácil para fazer em casa
Interações 3
Fernando Costa
28/03/2026 20:56
Daria para substituir a gordura de porco por outra fonte ou isso alteraria demais a conservação?
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fernandocosta
Eu uso metade gordura, metade carne magra.
Clube da Charcutaria
27/03/2026 13:56
O tempo de cura de um salame artesanal pode variar de 30 a 90 dias, dependendo do calibre da tripa e das condições de umidade e temperatura.
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