Ingredient | Quantity(grams) |
---|---|
Pork shoulder | 650 |
Pork Belly | 350 |
Salt | 27 |
Powdered garlic | 5 |
Dextrose | 5 |
Ground black pepper | 3 |
Instacure#2 | 2.5 |
Sodium tripolyphosphate | 2.5 |
Paprika | 2 |
Starter culture(bacteria) | 0.2 |
Collagen casing 60 mm | 0.1 |
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Preparation > Hamburgues salami
Coarse ground beef;
5mm ground fat;
Add all ingredients and mix until sticky;
Leave to rest for 12 hours in a refrigerated environment;
Place in thick beef or collagen 60 casings;
Hang in a dark environment, with a temperature close to 12ºC and humidity 80%;
The hamburger salami will be ready when it has lost 40% of its weight;
Store in a refrigerated environment.
Recipe in portuguese: Salame Hamburgues