| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 700 |
| Pork Belly | 300 |
| Salt | 20 |
| Antioxidant(erythorbate) | 10 |
| Powdered garlic | 8 |
| Sugar | 5 |
| Instacure#2 | 2.5 |
| Ground black pepper | 2 |
| Red pepper | 2 |
| Black peppercorns | 1 |
| Cayenne pepper | 0.5 |
| Starter culture(bacteria) | 0.2 |
| Pork casing | 0.1 |
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Preparation > Hot Crust Salami
Grind the meat;
Mix the meat with all the other ingredients;
Let it rest for 12 hours in a refrigerated environment;
Add the strarter culture and mix well;
Embed in natural pork or collagen casing;
Poke holes with a needle to remove air bubbles;
Let it ferment for 48 hours at a temperature of 25°C and high humidity;
Hang at a temperature between 12°C to 14ºC and a humidity of 75%;
The salami will be ready after losing 40% of its initial weight.
For the crust (optional)
1 unit of unflavored powdered gelatin
1g white pepper, ground for salami
1g black pepper ground per salami
1g crushed pink pepper
Prepare the gelatin as indicated on the package;
Mix the peppers;
Remove the casing from the salami;
Brush a layer of prepared gelatin all over the salami;
Cover the salami with the pepper mixture.
Recipe in portuguese: Salame apimentado