100% feito à mão. Só 4 condimentos. Salame produzido em casa.

curing meat. How to make salami. No additives. 100% handmade. Only 4 condiments. Handmade salami recipe. This salami was made for those who wish to produce homemade salami without any additives or who do not intend to purchase equipment. Using things available at home it is possible to make a great salami. The only additional ingredient that cannot be missed is the casing, which was beef casing. I used a mini wine cellar, which I have at home, for the drying/maturation process. The regular fridge is another option, but it is important to use a box as made in this recipe from    • Como fazer SALAME na geladeira da forma co...   This recipe is intended to demonstrate that anyone can make salami at home, without purchasing specific equipment. salami ingredients 1000g pork; 20g salt; 4g black pepper; 4g ground coriander seed; 4 garlic cloves (approx. 20g); 50ml white wine; 3 units of beef casing(intestine). Salami preparation Cut the pork meat into very small pieces. Separate the fat from the skin and slice the fat thinly. Process the condiments in a food processor. Add the seasonings with the meat and fat and mix well until a sticky mass is formed. This step is important for the salami to become more rigid, without breaking up when cutting. Use a funnel to stuff the salami into the beef intestine. Pierce the areas with air as the air inside will oxidize the meat and fat, leaving these areas dark and with an altered flavor. Hang in a cool, humid, dark and airy place until the salami has lost at least 45% of its initial weight. If you don't want to follow the weight loss, press it regularly with your fingers and, when it's firm when you press, it's ready. I hung it in a 12 bottles wine cellar, which is a great environment. Add a few pots of water to increase the internal humidity. To store, remove the casing, rub a little olive oil and wrap it under vacuum or with plastic wrap. This way it will last at least 90 days in the fridge. maturation / drying Day 1 weight - starting weight Salami 1: 463g Salami 2: 431g salami 3: 486g Weight day 18 - final weight Salami 1: 224g (-52% weight) Salami 2: 205g (-52% weight) salami 3: 240g (-51% weight)