Summary

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

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Instructions

1. 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.
2. Fill into beef wreath casings cal. 40/43 and hang up to dry without drafts.
3. 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.
4. After a week you can smoke or continue to air-dry in a cool, draft-free place.
5. 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.