| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 580 |
| Beef | 305 |
| Pork fatback | 115 |
| Salt | 17 |
| Powdered milk | 13 |
| Coriander seed | 3.2 |
| Dextrose | 3.2 |
| Instacure#2 | 2.5 |
| Ground black pepper | 1.5 |
| Ground white pepper | 1.5 |
| Powdered garlic | 1.1 |
| Ground nutmeg | 1.1 |
| Starter culture(bacteria) | 0.2 |
| Ground black pepper | 0.1 |
| Pork casing | 0.1 |
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Preparation > Cacciatore salami
Grind the meat and cut the fat into small cubes.
Mix all ingredients until sticky;
Let it rest for 12 hours in a refrigerated environment;
Place in natural pork casing;
Poke holes with a needle to remove visible air;
Ferment for 48 hours at room temperature;
Hang at a temperature between 12°C to 14ºC and 75% humidity;
The cacciatore salami will be ready when it has lost between 40% of its initial weight.
Recipe in portuguese: Salame Cacciatore 1