Air-dried truffle salami

Ingredients for 1 servings:

• 750 g pork neck
• 200 g bacon, green
• 50 g truffles (fresh summer truffles)
• 28 g curing salt, with nitrite
• 1 g starter cultures
• 0.2 g paprika powder, hot
• 0.2 g nutmeg
• 0.2 g cardamom
• 50 ml dry white wine
• 10 ml olive oil
• n. B. Intestine, (Naturin-Intestine)
• possibly water (salt water)

Instructions

Working time approx. 2 hours; Rest period approx. 120 days; Total time approx. 120 days 2 hours

First, the truffle is thoroughly cleaned (with a brush) and cut into very fine cubes. These are then briefly roasted in olive oil (this allows the flavors to develop particularly well). Then, I cut the green bacon into approximately 0.5 cm thick cubes (this is a matter of taste; it can also be ground). The neck is then ground through the 4.5 cm slice of the meat grinder. All ingredients are then mixed together and kneaded until smooth. This can be done by hand or with a mixer. After 48 hours of resting in the refrigerator, the sausages are filled into well-soaked Naturin casings. Gauge to your liking, e.g., 40/50 as in my case. Now, the sausages go into the cellar. (My cellar is 10-16 degrees Celsius). Since our cellar is very dry, I dust the sausages with salt water about every 7 days. After about 3-4 months, the sausage is nice and firm and has a light moldy surface.