| Ingredient | Quantity(grams) |
|---|---|
| Pork shoulder | 500 |
| Beef | 300 |
| Pork Belly | 200 |
| Red wine | 100 |
| Salt | 22 |
| Brown sugar | 10 |
| Powdered garlic | 3 |
| Instacure#2 | 2.5 |
| Ground nutmeg | 1 |
| Ground black pepper | 1 |
| Collagen casing 50 mm | 0.1 |
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Preparation > Beef and pork Italian salami
Grind the meat and fat into a coarse disc;
Mix all ingredients until sticky;
Place in large pork, bovine or collagen casings measuring 45mm or larger;
Punch out air bubbles;
Hang for 48 hours at an ideal temperature of 25ºC and 85% humidity;
Hang in a cold, humid environment until it loses 40% of its weight. Ideal temperature and humidity of 12ºC and 80%.
Recipe in portuguese: Salame Italiano Misto