Chorizo ​​​​Salami spicy

Ingredients for 1 servings:

• 300 g pork shoulder, with approx. 15% bacon
• 500 g pork belly, with approx. 30% bacon
• 200 g pork, ham meat, sheer
• 26 g curing salt
• 14 g paprika powder, mild
• 6 g cayenne pepper
• 4 g black pepper
• 3 g garlic powder
• 0.2 g oregano, ground
• ½ g all-spice
• ½ g cinnamon
• 6 g glucose (dextrose)
• 8 ½ g milk powder
• 0.6 g salt (sodium ascorbate)
• ½ g starter cultures (Baktoferm 61)

Instructions

Working time approx. 1 hour; Rest period approx. 30 days; Total time approx. 30 days 1 hour

matured in dry-aged membrane bags

Grind the shredded oregano into a powder and place it in a lidded plastic bowl with the other ingredients/spices; shake well. Cut the meat and bacon into approximately 3×3 cm cubes, freeze, and then season. Mince the shoulder meat separately using the 3-mm disc. Mix this mince with the frozen belly and ham, then mince the whole thing using the 12-mm disc, knead it until cohesive, and stuff it. This process creates a deliberately blurred cut. Then place the sausage in an open plastic bag (trash can bags are suitable) to mature for 8-10 days. This achieves a humidity of 94-95%. During this time, you should dry the salami every other day and turn or replace the plastic bag, as the sausage loses a lot of water. After aging, rinse with a sorbic acid/salt solution (0.5 l water, 0.5 g sorbic acid, and 15 g salt, boiled and cooled) and vacuum-seal in a dry-aging bag to dry. Cut after about 20 days and a weight loss of about 33%. If the skin loosens slightly due to the rapid drying, dip the salami in boiling water for 3 seconds.