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Preparation > Salami Fermented with fermented milk

Cut the meat into 2cm cubes with a knife;

Chop finely with a knife or grind to 8mm;

Mix all the ingredients until the meat becomes sticky;

Hydrate the collagen casing in salt water for 10 minutes;

Place the meat in the collagen casing;

Hang to ferment at a temperature close to 25ºC for approximately 72 hours, or, if you can measure it, until the pH is 5.2;

Hang in an environment with 12ºC and high humidity;

Leave hanging until the salami loses between 40% and 45% of its weight.

Recipe > Salami Fermented with fermented milk