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Air-dried salami

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Ingredients for 1 servings:

  • 500 g pork, slightly marbled
  • 500 g beef, rather lean
  • ¾ tbsp curing salt
  • ½ tbsp fennel seeds
  • 1 tbsp pepper
  • 1 tbsp paprika powder
  • 4 medium-sized garlic cloves
  • some chili powder
  • Intestine, salted, 10 – 20 mm diameter

Instructions

Working time approx. 30 minutes; Rest period approx. 14 days; Total time approx. 14 days 30 minutes

Cut the meat into pieces suitable for a meat grinder and freeze it in the freezer. Then grind it with a 6 mm meat grinder and mix the seasonings with the meat. Fill the casing and hang it in a cold place for about 2 weeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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