Salamini Recipe
Do you want something tasty with your meals? Try this Salamini Recipe. These small sausages bring a lot of flavour to your food.
Ingredients
- 1.54 pound Lean pork
- 2 cloves Garlic (minced)
- 0.66 pound Back fat, jowls, pork belly
- 1 tablespoon Red wine
- 1/2 teaspoon Cure #2
- 1/2 teaspoon Sugar
- 1/2 teaspoon Pepper
- 1/2 teaspoon Dextrose
- 0.12 gram T-SPX culture
- 5 teaspoon Salt
Instructions
- Grind pork, dice fat, and soak the garlic in wine.
- Dissolve starter culture before mixing.
- Combine pork, salt, cure, spices, wine, and culture.
- Add diced fat, mix, and stuff into natural casings.
- Ferment at 20º C for 72 hours, 90-85% humidity.
- Dry at 18-25° C, 65-75% humidity for 1 week.
- Continue drying at 15-12° C for 3-4 weeks.
- Store at 10-12° C, 75% humidity.
Notes
- Cook Salamini with garlic for a tasty kick.
- Grill Salamini for a smoky and tasty flavour.
- Add Salamini to your pasta for a tasty upgrade.