| Ingredient | Quantity(grams) |
|---|---|
| Pork shoulder | 750 |
| Pork belly | 250 |
| Red wine | 100 |
| Salt | 22 |
| Brown sugar | 8 |
| Instacure#2 | 2.5 |
| Ground white pepper | 1 |
| Ground nutmeg | 1 |
| Powdered garlic | 0.3 |
| Collagen casing 45 mm | 0.1 |
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Preparation > Italian salami
Clean and cut the meat and fat into small cubes;
Grind the meat and fat;
Mix all the ingredients well with your hands or using an orbital mixer;
Place in beef, large pork or collagen casing;
Hang for 72 hours at a temperature close to 25ºC;
Transfer to an environment with a temperature close to 12ºC and high humidity;
When you lose 40% of your weight, the salami will be ready.
Recipe in portuguese: Salame Tipo Italiano