Making salami at home is one of those lost arts that really is not so difficult as it sounds. Sausage is simply ground meat, fat, salt and flavorings. But a good salami is all about balance. Balance of salt and savory, the balance of meat and fat, the balance of spices and herbs within the whole. Here’s a recipe that is perfect if you have time to kill especially this holiday season. This salami is perfect for your grazing board, sandwiches or just a partner for those holiday wine get-togethers.
- 500g pork
- 500g beef
- 20g salt
- 4g garlic powder
- 4g ground coriander seed
- 3g instacure
- 3g black pepper
- Clean meats, remove bones and fibrous tissue, keep as much fat as possible. It is not necessary to add extra fat.
- Dry the meat well to remove excess liquid. Grind or mince with a knife. Mix the meat well with all the ingredients.
- Stuff in the casing with a funnel or specific equipment. Twist in 30 cm segments and tie the ends tightly.
- Hang for 3 days in a refrigerated room or in a place with a cool temperature, ventilation and protected from the sun and insects.
- After 3 days put it in the oven at approximately 50ºC for 3 hours. In the gas oven, turn on the lowest flame and leave the door slightly open. If you prefer a firmest salami, hang it for more than 3 days.
Try with your own process! Let me know your thoughts! Comment down below!