COMO FAZER SALAME ITALIANO CASEIRO | RECEITA SALAME ITALIANO | CHARCUTARIA SAL DE CURA

#salami #howsalamiismade #artisanalsalami Welcome to the Sal de Cura Channel! Here you'll find everything you need to delve deeper into the world of artisanal and professional charcuterie. Check out our courses and materials to get started or further your journey: Charcuterie Courses for Beginners 👇 Charcuterie Guide (30 recipes and theoretical content): https://saldecura.com/ebook-guia-de-c... Meat Smoking Course (practical techniques and certification): https://saldecura.com/guiaessencialde... E-book of Artisanal Smoker Models (25 construction projects): https://saldecura.com/ebook-construin... Professional Charcuterie Course 👇 Charcuterie Production Legalization Course (registration and regulation): https://saldecura.com/cursodelegaliza... Production Cost and Pricing Course (automatic spreadsheets and certification): https://saldecura.com/cursoprecificar/ Charcuterie Shelf Life Course (practical definition and tests): https://saldecura.com/cursodevalidade/ You can also get a Personalized Consultation 👇 Contact us for a personalized charcuterie consultation: [email protected] 🛠️ Turn your passion into a successful business with the Sal de Cura Channel! 👩‍🍳 ____________________________________________________________________________ In this super special video, I show you how artisanal Italian salami is made. Italian-style salami is made with pork, beef, and bacon, along with specific seasonings. This typical charcuterie (and salumeria) product takes at least 20 days to prepare, but the end result is incredible. This artisanal salami is smoked for a few hours to help dry the salami more quickly and also to add a super special smoky flavor to the final product. For this recipe, for one kilo of dough, I used: 650g ground pork leg 200g ground beef (rump or chuck) 150g chopped or ground bacon 25g table salt 1g crushed garlic 3g brown sugar 0.25g nutmeg 1g ground white pepper 1g sweet paprika 30g powdered milk 10ml dry red wine 2.5g curing salt 2.5g meat emulsifier 2.5g antioxidant Half a small jar of fermented milk (approximately 15ml) After mixing the meats with the ingredients, I let the dough rest (resting time of 24 to 48 hours). After this time, I stuffed it into 40-gauge collagen casing, weighed it (note the weight), and smoked it for 5 to 5.5 hours at a temperature of 50°C to 55°C. Then I placed it to mature in a ventilated box covered with mosquito netting and left it there until it reduced to 40% of its initial weight. During this drying time, I wiped the salami every 3 days with a paper towel dampened with vinegar to remove mold from the exterior. __________________________________________________________________________ WHERE TO BUY: 🧿 Curing Salt Kit 1 and Curing Salt Kit 2 - https://afl.b2w.io/8hPb 🧿 Curing Salt Kit 1 for Fresh Sausages - https://afl.b2w.io/8hPA 🧿 Curing Salt Kit C Type 2 - https://afl.b2w.io/8hPq