| Ingredient | Quantity(grams) |
|---|---|
| Pork loin | 680 |
| Pork Belly | 280 |
| Salt | 17.1 |
| Paprika | 7.7 |
| Hot paprika | 5.1 |
| Antioxidant(erythorbate) | 2.5 |
| Instacure#2 | 2.5 |
| Powdered garlic | 2.1 |
| Cumin | 1.3 |
| Caraway | 1.3 |
| Starter culture(bacteria) | 0.2 |
| Collagen casing 45 mm | 0.1 |
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Preparation > Hungarian salami
10mm ground meat;
Mix all ingredients until sticky;
Let it rest for 12 hours in a refrigerated environment;
Place in natural pork casing;
Make holes with a needle to remove internal air;
Let it rest for 12 hours in a refrigerated environment;
Hang in a dark environment, with a temperature close to 12ºC and humidity close to 80%;
The salami will be ready when it has lost 40% of its weight.
Recipe in portuguese: Salame Húngaro