Pure Minced Pork Salami
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 21 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,000 minced pork
- 23 g curin salt
- 6 g mustard seeds, yellow
- 3 g pepper, white, round
- 1 g allspice, round
- 1 g paprika powder, noble sweet
- 0.5 g ½ arlic ranules
- 0.5 g ½ nutme, round
- 0.2 g clove powder
- 1 g lucose
- 3 g black pepper, crushed
Print Recipe
Pin Recipe Instructions
- Add the spices to well-chilled minced pork and knead it until it is very cohesive. Place the mixture in the refrigerator overnight to turn red.
- Fill into beef wreath casings cal. 40/43 and hang up to dry without drafts.
- The required air humidity can be generated using linen cloths that are sprayed with water twice a day or place a pot / kettle underneath and let it steam for 2 - 3 minutes in the first week.
- After a week you can smoke or continue to air-dry in a cool, draft-free place.
- The salami is ready to eat after 2.5 - 3 weeks. In the refrigerator for 1 week and vacuumed for 3 weeks. Frozen 6 months.
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