| Ingredient | Quantity(grams) |
|---|---|
| Pork loin | 450 |
| Pork leg | 450 |
| Beef | 100 |
| Salt | 30 |
| Red wine | 10 |
| Instacure#1 | 2.5 |
| Antioxidant(erythorbate) | 2.5 |
| Minced garlic | 2 |
| Sugar | 2 |
| Monosodium Glutamate | 2 |
| Ground black pepper | 1 |
| Ground nutmeg | 0.5 |
| Allspice | 0.5 |
| Cinnamon | 0.1 |
| Collagen casing 45 mm | 0.1 |
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Preparation > Smoked salami
Pork meat ground to 10mm or cut with a knife;
Ground beef twice in a 5mm disc;
Add all ingredients and mix until sticky;
Leave to rest for 12 hours in a refrigerated environment;
Place in beef or collagen casing;
Hot smoke until the inside reaches 70°C;
Store in a refrigerated environment.
Recipe in portuguese: Salame Defumado