| Ingredient | Quantity(grams) |
|---|---|
| Pork shoulder | 600 |
| Beef | 200 |
| Pork Belly | 200 |
| Red wine | 30 |
| Salt | 20 |
| Paprika | 6 |
| Dextrose | 5 |
| Ground black pepper | 3 |
| Antioxidant(erythorbate) | 2.5 |
| Instacure#2 | 2.5 |
| Ground nutmeg | 2 |
| Clove | 2 |
| Minced garlic | 1 |
| Starter culture(bacteria) | 0.2 |
| Mold culture(penicilium) | 0.2 |
| Collagen casing 50 mm | 0.1 |
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Preparation > Italian Salami
Grind the meat into an 8 mm disc and the belly into half a cm;
Dissolve the salts, antioxidant, dextrose and culture in 50 ml of water and mix well into the meat;
Add the other seasonings dissolved in the wine;
Mix well until the dough is very sticky;
Place in a plastic bag and remove as much air as possible, leave in the refrigerator for 24 hours;
Place in the collagen casing;
Leave for 2 days to ferment at 25 ºC and 80% air humidity;
Spray the fungus culture;
Hang in a dark environment, with a temperature close to 12ºC and humidity between 70% and 80%.
The Italian Salami will be ready when it has lost 40% of its weight.
Recipe in portuguese: Salame Italiano 1