Cómo preparar salami
Salami is a popular cured meat that originates from Italy, known for its rich flavors and distinctive taste. Preparing salami at home can be a rewarding experience, allowing you to customize the recipe to your liking. In this article, we will guide you through the process of how to prepare salami, from selecting the right ingredients to curing and aging the meat.
Ingredients
To prepare salami, you will need the following ingredients:
– 1 kilogram of lean pork, such as shoulder or belly
– 1 kilogram of beef, such as top round or bottom round
– 100 grams of pork fat, cut into small cubes
– 100 grams of salt
– 25 grams of non-iodized table salt
– 25 grams of black pepper
– 25 grams of crushed red pepper flakes
– 25 grams of garlic powder
– 25 grams of mace
– 25 grams of coriander
– 25 grams of caraway seeds
– 25 grams of fennel seeds
– 25 grams of paprika
– 25 grams of celery seeds
– 25 grams of juniper berries
– 25 grams of potassium nitrate (optional, for color and preservation)
Preparation
1. Begin by cleaning the pork and beef, removing any excess fat or connective tissue. Cut the meat into 1-inch cubes and place them in a large mixing bowl.
2. Add the pork fat to the meat and mix well. This will add flavor and richness to the salami.
3. In a separate bowl, combine the salt, non-iodized table salt, black pepper, crushed red pepper flakes, garlic powder, mace, coriander, caraway seeds, fennel seeds, paprika, celery seeds, juniper berries, and potassium nitrate (if using). Mix the spices together until well combined.
4. Sprinkle the spice mixture over the meat and pork fat, and use your hands to massage the spices into the meat. Ensure that all the cubes are evenly coated with the spices.
5. Cover the bowl with plastic wrap and refrigerate the meat mixture for at least 24 hours. This will allow the spices to penetrate the meat and develop the desired flavor.
Curing and Aging
1. After the meat has been marinated for 24 hours, it’s time to cure the salami. Line a large container with plastic wrap or a curing bag.
2. Place the meat mixture into the container, ensuring that it is evenly distributed. Cover the container with the plastic wrap or curing bag, and place it in the refrigerator for at least 7 days. The curing process allows the flavors to develop and the meat to firm up.
3. After 7 days, remove the salami from the refrigerator and rinse it under cold water to remove any excess salt. Pat the meat dry with paper towels.
4. To form the salami, place the meat in a sausage stuffer and push it through a 1/2-inch diameter casing. Alternatively, you can use a plastic bag and cut a small hole in one corner to form the salami.
5. Tie the ends of the casing to form a tight seal, and hang the salami in a cool, dry place for at least 30 days. This aging process will further develop the flavors and texture of the salami.
Enjoy Your Homemade Salami
After the salami has aged for the recommended time, it’s ready to be enjoyed. Slice the salami with a sharp knife and serve it with crackers, bread, or on a charcuterie board. Homemade salami is a delicious addition to any meal and can be a proud accomplishment for any home chef. ¡Buen provecho!
