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Homemade Salami
Very simple recipe for homemade salami
Ingredients
- 1 kg Ground beef
- 30 g Kosher Salt 3% of the beef
Instructions
Day 1
- Mix the beef with the salt
- Let it rest in the refrigerator for a day (24 hours) in a sealed container
In addition to salt, you can add any spice you want
Day 2
- Take out the beef and make sausages from it
- Place the sausages on a rack, open, inside the refrigerator
You can use plastic wrap to ease the sausage making
The sausages need to be as dense as possible
Day 3-30
- Turn the sausages every day
Day 31
- Slice only what you intend to eat into thin pieces
From now on you can leave them in the refrigerator and they will improve with time
Notes
- For the best result, you might want to use a wine or vitrine (display cabinet) fridge which allows you to better control the humidity and temperature.
- If any mold or such build up in the exterior of the sausages, don’t worry – it’s normal and even wanted! Cut out that part before eating.
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