Salame Casero estilo Fuet.!!! sin tripa y sin máquina.!!

We're making homemade salami that only uses pork. It's easy to make, similar to fuet, but thinner and longer. I'll show you a practical way to stuff it. For this, we use: 1 kilo of pork shoulder (including the fat) 30 grams of fine salt 3 grams of curing salt 30 grams of anise liqueur (if you have it, otherwise 5 grams of anise powder) 30 grams of whiskey (or 60 grams if you're not using anise liqueur) 5 grams of garlic powder 5 grams of ground black pepper and black peppercorns to taste I'm starting a new travel channel that was delayed due to the pandemic. There's only one video right now, but soon we'll be adding one per week. It's called Call Me Juan Vlogs    / llamamejuanvlogs   Curing salt is a combination of table salt and nitrates or nitrites, used in the curing of meats and sausages to prolong their preservation. It also provides a particular flavor and a reddish-pink color.