Mixed double salami, homemade. This salami was made with beef ribs, loin and pork shank. It is very decorative and attractive for consumption, its preparation is simple and can be done at home using a cellar or a specific air-conditioned environment. It is also possible to do this in adapted refrigerators, as long as the maximum temperature is maintained at 14ºC, the humidity is close to 80% and there is some type of light and constant air circulation.
Ingredients for homemade double salami
pork loin – 300 g;
beef rib – 350 g;
pork shank – 350 g;
salt – 20 g;
sugar – 5 g;
granulated garlic – 4 g;
black pepper – 3 g;
ground coriander seed – 3 g;
liquid smoke – 2 tablespoons;
curing salt (6% of nitrite, 3% of nitrate and 93.75% of salt) 3 g;
antioxidant with erythorbate – 3 g;
background skin or collagen sheet;
Preparation of homemade homemade double salami
Clean the loin and cut thick and long, longitudinal slices, a rectangle 4 to 5 cm thick;
Clean and cut the beef rib and pork shank into cubes;
Season the meat with all seasonings, except liquid smoke;
Refrigerate for 24 to 48 hours;
Finely chop or grind the meat into a fine disc, except the loin;
Mix the ground meat well for 2 minutes, adding the liquid smoke;
Let it rest for another 12 hours;
Open the bottom skin or collagen sheet and spread a good layer of the ground salami dough, then place one of the loin slices lengthwise, in the middle of the casing, on the layer of dough;
Roll up keeping the loin in the center, spreading the dough evenly over the loin;
Tie it up, use an elastic bow and/or place it in an elastic net to secure it well throughout the process;
Optionally spray a mold/penicilium mold culture to create the white layer of fungi, protecting from unwanted mold;
Hang in an environment with the following ideal climatic conditions: 12ºC, 80% relative humidity, light and constant air circulation;
When you lose between 40% and 45% of your initial weight, you will be ready for consumption.
English 
Português do Brasil
Edward,
Does the salami taste different if I grind the meat, instead of cutting it into small cubes? I would also like to know if I can use beef tripe instead of collagen.
Hi Cyro. By grinding or cutting the salami meat with a knife, the result will be very similar. The difference is more visual, one has a more homogeneous mass and the other can see the larger pieces of meat. The important thing is to mix well until the meat is well combined and sticks together. If you don't mix well, the salami may become more brittle.
I would also like to know if I can use beef tripe instead of collagen.
Yes, you can use beef tripe. As this salami is wrapped in the casing and not normally bagged, you can cut the casing, opening it and then wrapping it in the meat, as done in the video.