Two types of salami, cured and cold smoked

Ingredients for 2 servings:

• 800 g lean pork, at least 20% fat
• 200 g bacon
• 25 g curing salt
• 5 g sweet paprika powder
• 3 g garlic powder
• 3 g onion powder
• 3 g glucose
• 3 g pepper
• 100 g Cheddar, diced

Instructions

Working time approx. 2 hours; Rest period approx. 21 days; Cooking/baking time approx. 8 hours; Total time approx. 21 days 10 hours

easiest salami in the world

For the casingless salami, mix all the spices together thoroughly. Then cut the meat and any fat into long strips and sprinkle the spice mixture over them. Mix everything thoroughly so that every piece of meat and fat is seasoned all over. For easier grinding, place the seasoned meat in the freezer for 1-2 hours. Choose the appropriate grinding disc for grinding, depending on how finely you want your sausage. I chose the smallest 3 mm disc. Mince all the meat once. Then knead the sausage meat until it binds together. This means the meat sticks to your fingers and doesn’t tear when you shape it. Divide the finished mixture into equal-sized pieces, depending on whether you want different variations in the end. I divided it into three pieces and carefully mixed one of them with the cheese cubes. Form the three pieces into equally thick flatbreads and place them on an untreated natural wooden board. The board is important so that it can absorb the moisture from the meat. Let the salami dry for about three days at 15-20°C room temperature. To do this, cover the board with an insect screen or cheesecloth. Carefully turn the patties every 12 hours using clean hands or disposable gloves. When the sausage is noticeably drier, it’s ready to smoke. Place the sausage in the smoker/oven and smoke with your choice of smoking wood chips for 8 hours at a maximum of 23°C. Then let it rest until the next day so the smoke can penetrate the salami. Repeat this process to your liking. I did this three times. Then place the smoked salami on a wire rack or grill and, covered, let it mature at around 15°C. This can take a while depending on your personal preference for firmness. In my case, it was three weeks. Turn it over every day. Note: The salami is ready without the casing. It can be frozen in portions or vacuum-packed and left in the refrigerator for weeks. Tip: You can also experiment with beef and game, as long as there is at least 20% fat, otherwise the sausage will be too dry.