Home salami

16 servings
2 days

In addition to these ingredients, you will need food phosphate - 3 g of phosphate per 1 kg of meat. You can not use it, this is for your election. 1 Freeze the meat and then slash as thin as possible. After that, let the meat reach room temperature, let it take 2-3 hours.

2. Weigh the minced meat and, if necessary, recalculate the required spice weight for it.

3. Measure all the spices and mix them well with the mince. Knead the mince until white fibers.

4. Soak the natural sausage blue beforehand, wash it. Fill the shells with mince quite tightly, tie. Fibrous shells already come with transverse seals, it is better to tie a natural shell with a food thread - this protects it from tears and deformations. Leave the sausage in the fridge on a grill for 8-12 hours at 4 degrees.

5. To make salami at home, put the sausage in the oven. Set to 80 degrees and cook until the temperature inside the sausage reaches 70 degrees. Then remove the sausage on a rack and let it lie down for a day. You can then try it.

6. If you have a smokehouse, I will also write a professional way of processing sausages. First, the sausage is dried - the temperature is 60-65 degrees, the time is about 15 minutes, inside the sausage the temperature should reach 35-40 degrees. Then - roasting with hot smoke. The temperature is 80-90 degrees, the time is 20 minutes. The temperature inside the sausages is 55-60 degrees. Then - cooking with steam at a temperature of 80 degrees to a temperature inside sausages of 70 degrees. In these two methods, the sausage is very tasty, dense, with a beautiful slice. But the taste and smell vary, you need to choose your own way - and cook! Pleasant!