Salami made from pure minced pork

Ingredients for 1 servings:

• 1,000 g minced pork
• 23 g curing salt
• 6 g mustard seeds, yellow
• 3 g pepper, white, ground
• 1 g allspice, ground
• 1 g sweet paprika powder
• ½ g garlic granules
• ½ g nutmeg, ground
• 0.2 g clove powder
• 1 g glucose
• 3 g black pepper, crushed

Instructions

Working time approx. 30 minutes; Rest period approx. 21 days; Total time approx. 21 days 30 minutes

Based on the recipe of ralphb, as air-dried or from the smoke

Mix well-chilled ground pork with the spices and knead thoroughly until cohesive. Refrigerate the mixture overnight to allow it to redden. Fill into 40/43 caliber beef casings and hang to dry in a draft-free place. The required humidity can be created by spraying linen cloths with water twice daily, or by placing a pot/kettle underneath and steaming for 2-3 minutes during the first week. After a week, it can be smoked, or it can be further air-dried in a cool, draft-free place. The salami is ready to eat after 2.5-3 weeks. It will keep in the refrigerator for 1 week and vacuum-sealed for 3 weeks. Frozen for 6 months.