| 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.
Recipe in portuguese: Salame Misto