Salami with cheese homemade recipe

Homemade salami and cheese recipe. Usually eaten together on cold cuts platters, salami can be made with cheese. Cheese plays the role of fat, so salami can be made with leaner meats.

In this recipe I made homemade pork salami with smoked provolone cheese.

Ingredients

• 1 kg of cleaned pork leg;
• 150 g smoked provolone cheese;
• 17 g of salt;
• 5 g of sugar – for fermentation;
• 3 g of type 2 curing salt;
• 5 g of ground black pepper;
• 4 cloves of garlic;
• 0.5 g of starter culture bacterial to ferment the salami;
• 50 ml of red wine;
• 20 ml of liquid smoke;
• Collagen casing for salami with 60 mm diameter.

Production of salami with cheese

• Grind the meat to 10 mm or cut finely with a knife;
• Grind the garlic together with the meat or mash it well;
• Chop the cheese into small pieces of half a cm;
• Mix all the ingredients well, except the liquid smoke and cheese, until the meat is sticky;
• Stir in the cheese slowly so as not to break or crush it. If necessary, add water to soften the meat;
• Place the collagen casing in salted water to hydrate;
• Place the mixture in the collagen casing;
• Brush liquid smoke over the outside of the salami. The liquid smoke will help with flavor and protect against mold and other external contaminants;
• Fermentation: hang in an environment with a temperature of 25ºC and humidity of 90%.
• Maturation: hang in a room with a temperature of 12ºC, humidity between 70% and 80% and light air circulation. You can use a wine cellar, adapted refrigerator or regular refrigerator as per this other recipe: Handmade salami made in the fridge.
• The salami will be ready when it loses 45% of weight.

Salami 1
Starting weight – 748 g
Final weight – 402 g
Total weight loss – 46.26%
Elapsed time – 33 days

Salami 2
Starting weight – 709 g
Final weight – 381 g
Total weight loss – 46.26%
Elapsed time – 33 days