| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 750 |
| Pork Belly | 250 |
| Red wine | 30 |
| Salt | 25 |
| Minced garlic | 16 |
| Hot paprika | 7.5 |
| Sugar | 3 |
| Cayenne pepper | 2.5 |
| Instacure#2 | 2.5 |
| Starter culture(bacteria) | 0.2 |
| Collagen casing 50 mm | 0.1 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Homemade salami
Grind the meat into 6mm;
Cut the fat into one to half cm cubes;
Mix all ingredients until sticky;
Add beef casing or collagen 50 or greater;
Ferment for 72 hours at 25°C and 90% humidity;
Hang in a dark place, with a temperature close to 12°C and humidity close to 80%;
The product will be ready when it has lost 40% of its initial weight.
Recipe in portuguese: Salame artesanal