21 days in the fridge. Handmade. Meat can be transformed and preserved easily and satisfactorily
Plain salami or homemade dry-cured sausage. This recipe is the easiest and most recommended along the way. This is a basic recipe that only requires salt, pepper, wine and garlic, but the result is surprising, especially for those who have only eaten the industrialized version.
Ingredients
1 kg of pork, which contains about 80% meat and 20% fat;
- 15 g of salt;
- 3 g of salt (91%) with nitrite (6%) and nitrate (3%);
3 g of black pepper;
5 g of garlic powder;
- 50 ml of wine;
Collagen 26 mm in diameter.
