| Ingredient | Quantity(grams) |
|---|---|
| Pork loin | 870 |
| Pork fatback | 130 |
| Salt | 25 |
| Dextrose | 5 |
| Powdered garlic | 5 |
| Instacure#2 | 2.5 |
| Hot paprika | 2 |
| Dried red pepper | 2 |
| Starter culture(bacteria) | 0.2 |
| Ground black pepper | 0.2 |
| Collagen casing 45 mm | 0.1 |
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Preparation > Italian salami
Grind the meat and chop the fat into small cubes.
Mix all ingredients well until the dough is sticky;
Place in thick pork, beef or collagen casing 45mm or larger;
Leave for 24 hours hanging at room temperature.
Transfer to a dark environment with a temperature close to 12ºC and relative humidity close to 80%.
The salami will be ready when it has lost 40% of its weight.
Recipe in portuguese: Salame Italiano 2