Mixed salami appetizer in 3 days

Salami appetizer, homemade salami ready in 3 days. This salami was made by hand, using just 6 ingredients and was ready in 3 days. Anyone can do it at home without using sophisticated equipment. It is essential to use a reduced caliber casing (low diameter) so that the salami can dry quickly.

The recipe for this salami can vary in seasoning and meat, only the process and the thin casing must remain unchanged so that the salami can lose weight correctly. Salamis take much longer to firm up in thick casings.

Salami ingredients

• Clean pork shank, with fat – 500g
• Clean soft beef drumstick – 500g
• Salt – 20g
• Garlic powder – 4g
• coriander seed ground – 4g
• curing salt 1 (6.25% of nitrite and 93.75% of salt) – 3g
• Black pepper – 3g
• 19 to 21 gauge collagen casing or natural lamb intestine.

Salami production process

• Clean the shank and soft thigh, removing bones and fibrous tissue, keeping as much of the fat present in the pieces as possible. No need to add extra fat;
• Drain the meat well to remove excess liquid. This process is important to speed up the drying of the salami;
• Grind or chop the meat and fat finely with a knife;
• Mix the meat well with all the ingredients;
• Embed, with a funnel or bagger, in collagen casing or natural sheep/mutton casing;
• Twist into 30 cm segments and tie the ends tightly with culinary twine;
• Hang for 3 days in a cold room or at room temperature in a cool, ventilated place, protected from the sun and insects;
• After 3 days, place in the oven at approximately 50ºC for 3 hours. In the gas oven, turn on the lowest flame and leave the door open a little;
• If you prefer firmer salami, leave it hanging for another 2 or 3 days until it reaches the desired point.