Praktyka u Praktyka - Salami

Salami is a very popular and versatile cold cut. I wanted to present one of the simplest ways to prepare it. Watch it. Ingredients: 3-3.5 kg pork (pork neck, shoulder) 1 kg bacon 1 kg beef (trimmings are acceptable, but from more refined cuts) Spices: for every kilogram of meat... 17-20 g curing salt 1 bay leaf 1 clove 1 garlic clove Also for the rest... 1 teaspoon ground nutmeg 2 teaspoons pepper 1 teaspoon sweet paprika ½ teaspoon ground cardamom. Instructions: Pound the bay leaf, cloves, and garlic in a mortar. Rinse and drain the meat. Grind the beef using the finest mesh (2-3 mm). Grind the remaining ingredients using 8 mm mesh. To improve the aesthetics, grind half of the bacon using the finest mesh, and cut the other half with a knife into tiny 1 mm cubes. This will improve the appearance but will not affect the flavor. Mix everything with the spices. Do not add water or other ingredients containing water. The mixture is thick and sticky, so it is difficult to knead. After kneading, refrigerate for 12 hours. After removing from the refrigerator, knead again to soften the mixture. Fill the stuffer and attach the largest funnel you have. Stuff the casings very tightly with 55 mm or larger protein casings. The casings should be rinsed with brine and dried. After filling, we take the sticks to a cool place, place them on a level base, cover them with a board, and press down with approximately 10 kg of mass for 12-24 hours. Then, we hang them in a cool, well-ventilated place for 3-4 days. The next step is cold smoking at a temperature of 20 to 30°C (68 to 86°F). Smoking time: 5-7 days. Then we hang them in a cool, well-ventilated place to mature. The first test should be performed after 7-10 days. The salami already has all the edible qualities, but it is still very young. This will give us an idea of ​​whether the meat is heading in the right direction. We mature them depending on the conditions – until we feel a lack of pliability under our fingers. During maturation, some hair may develop. This can be left or wiped with a cloth and then wiped again with a cloth soaked in 15% brine. The older the salami, the better. The longer the sausage lasts. WELCOME! TRICITY STORE - http://nomart.pl/lokal/ ONLINE STORE - http://nomart.pl/ T-SHIRT, T-SHIRTS - http://nomart.redcart.pl/c/554/koszul... FACEBOOK - https://www.facebook.com/Nomart-Artur... FORUM - http://nomart.pl/Forum/