Homemade salami in 3 days charcuterie recipe. curing meat. how to make salami. very short process.

#salami homemade salami in 3 days charcuterie recipe. curing meat. how to make salami, very short recipe.
Appetizer salami, homemade salami in 3 days. This salami was made by hand, using only 6 ingredients and was ready in 3 days. Anyone can do it at home. It is essential to use a small diameter casing for the salami to dry quickly.
The recipe for this salami can vary in seasoning and meat, only the small diameter casing must remain unchanged for the salami to lose weight properly. In thick casings, salami takes much longer to dry.
Salami ingredients
500g pork;
500g beef;
20g salt;
4g garlic powder;
4g ground coriander seed;
3g instacure#1;
3g black pepper;
Collagen casing 19mm diameter or natural sheep casing.
Salami process
- 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 cool temperature, ventilation and protected from the sun and insects;
- After 3 days put 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 3 days.