Homemade Salami Directions:
We begin to cut the meat and the bacon into small pieces with a knife, or pass them all through the chopping machine.
Next, in a large container, we place and integrate the meats with the bacon and we do it with the help of our hands. Precisely kneading we add the seasonings, we do it for approximately 10 minutes. When the dough sticks to your hands, then it is ready.
Now we proceed to introduce the preparation or mixture into the stuffer, we also place the casing in the mouth of the machine and begin to fill the casing and tie it to give it shape.
Then we make sure to puncture a little to let the air out.
Finally, we hang in a dry and cool environment. The recommended temperature is no more than 24º for a period of approximately 47 days and at least.
To conclude on how tasty these irresistible sausages are, the secret lies in the quality of their ingredients and careful preparation, step by step. In addition to following the rules of seasoning and the right maturity that guarantee a well-cured product.
I await your comments! Enjoy!
