Spicy salami smoked on the barbecue

Recipe for spicy salami, smoked on the barbecue for an appetizer. In this recipe we made a salami with a very simple recipe, smoked on a common barbecue.

Pepper is optional, it can be omitted or reduced to please all palates. The casing used was 21 gauge collagen. It is necessary to use a low gauge to make the process faster. In thicker casings the process will take longer. Smoking is done with low heat and the salami is finished in the common refrigerator, to mature and dry for a few days, until the desired point.

Recipe for smoked spicy salami on the barbecue

• 1kg Pork shank, skinless, with fat
• 20g salt
• 3g ground pepperoni
• 3g curing salt 1 (6.25% of nitrite and 93.75% of salt) – optional, recommended as it helps with coloring and conservation;
• 3g antioxidant with erythorbate – optional, used together with the curing salt;
• wood chips or sawdust wood for smoking;

Preparing smoked spicy salami on the barbecue

• Clean the shank, removing bones and leather, keeping as much fat as possible;
• Cut the ham into small cubes to grind, or, if you are not using a grinder, chop into very small pieces with a knife;
• Grind or chop and mix the ingredients until the mixture is sticky and well combined. This will help keep the salami firm and even in consistency.
• Embed in 21 mm diameter collagen casing. You can use any casing, natural or collagen, as long as the diameter is small. Larger diameters will take much longer to dry/mature.
• Light the bottom of a tall grill with charcoal. Hang the salami on a high part of the grill, away from the heat and direct the smoke towards the salami. Place wood stumps, chips or sawdust on the coals and leave to smoke for 8 to 12 hours;
• Add more charcoal and wood if necessary, but it is not necessary for the coals to be lit and for the smoke to be circulating all the time, variations are normal, light it again when and if you can, the important thing is that the salamis are in this environment for a long period, absorbing the aromas and flavors;
• Remove the salami and hang in a regular refrigerator for 3 to 5 days, depending on how dry you want the salami. With more time you will have a firmer salami, with less time you will have a softer salami.