| Ingredient | Quantity(grams) |
|---|---|
| Pork neck | 800 |
| Pork belly | 200 |
| Salt | 20 |
| Brown sugar | 10 |
| Paprika | 10 |
| Powdered garlic | 3 |
| Instacure#2 | 2.5 |
| Ground nutmeg | 1 |
| Red pepper | 1 |
| Ground black pepper | 1 |
| Starter culture(bacteria) | 0.2 |
| Collagen casing 50 mm | 0.1 |
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Preparation > 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 collagen, beef or large pork casing;
Hang for 48 hours at a temperature close to 25ºC;
Transfer to an environment with a temperature close to 12ºC and humidity close to 80%;
When you lose 40% of your weight, the salami will be ready.
Recipe in portuguese: Salame