Recipe > Beef and pork salami

Beef and pork salami

In english: Beef and pork salami
Em português: Salame Misto

Quantity(grams)
Ingredient Quantity(grams)
Pork leg 600
Beef 200
Pork Belly 200
Salt 25
Dextrose 10
Antioxidant(erythorbate) 10
Powdered garlic 3
Instacure#2 2.5
Oregano 2
Black peppercorns 1.5
Ground black pepper 1.5
Ground nutmeg 1
Monosodium Glutamate 0.5
Starter culture(bacteria) 0.2
Collagen casing 50 mm 0.1

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Preparation > Beef and pork salami

Grind the meat and fat with 8mm;
Mix all ingredients until sticky;
Let it rest for 12 hours in a refrigerated environment;
Place in the 40/60mm collagen casing;
With a needle, make holes in the casing to remove air;
Ferment for 48 hours at room temperature;
Hang in a place with a temperature close to 12°C and relative humidity close to 75%;
The product will be ready when you lose 40% of your weight.

Salame Misto
Recipe in portuguese: Salame Misto

Review Reviews: 3.9