Salami - very simple and delicious

Salami - very simple and delicious

Category: Meat dishes

Ingredients
pork semi-fat	1 kg
Nitrite salt	25 g
Sugar	5 g
Black pepper, finely ground	1 g
Cardamom	2 g
Sheath d45-50 mm	1.2 m
The water is cold	100 ml

Cooking method

• Nothing complicated! Grind the slightly frozen meat in a meat grinder with a grid of 2-3 mm, add spices and mix thoroughly. (I stir with my hands, at least 10 minutes) It turns out that the weight is like this:
• 
• We stuff with a syringe or a meat grinder with a nozzle or just fingers, the resulting mesevo in the shell. It is necessary to stuff VERY tightly and get rid of the trapped air.
• 
• We put it in the refrigerator and wait 4 weeks
• 
• P. s. Formation of white mold is possible. It's ok, don't be scared
• Bon Appetit!

Time for preparing:

30 minutes

Thank you! The hand of a sausage master is felt. Share recipes.

Thank you! The hand of a sausage master is felt. Share recipes.

Necessarily! I will give away my secrets

Nothing complicated!

really, everything is simple)))
on slicing the impression that there is also fatty pork .. like "lard" .. or is it an optical illusion?

on slicing the impression that there is also fatty pork .. like "lard" .. or is it an optical illusion?

Most likely optical illusion. Meat ratio 80% fat-20%

oh I want ..... but can I do without nitrite? or not even risk it ???

oh I want ..... but can I do without nitrite? or not even risk it ???

Definitely not worth it. There is not much salt there, so there can be anything.

[max-mmsv]

max-mmsv, Maxim, and you knead the minced meat or directly into the gut, otherwise they say you need to knead to the threads?

[max-mmsv]

max-mmsv, Maxim, and you knead the minced meat or directly into the gut, otherwise they say you need to knead to the threads?

Of course I mix. I wrote there))) I interfere for about 10 minutes.

[max-mmsv]

max-mmsv, you need to write more precisely, we'll repeat it. Thoroughly mix and stir for 10 minutes - different things and it would still be good to write what to interfere, with what technique and at what speed and with what paddles ...

[max-mmsv]

max-mmsv, you need to write more precisely, we'll repeat it. Thoroughly mix and stir for 10 minutes - different things and it would still be good to write what to interfere, with what technique and at what speed and with what paddles ...

Corrected. I only interfere with my hands. One drawback - fingers are freezing.

[Maxim]

Maxim, interfere with the threads ?. or to an elastic ball? I think if I stir with my hands, then in 10 minutes I will definitely not mix anything ... with the hooks of the mixer it is possible, probably ?. compares to your hands?

[Maxim]

Maxim, interfere with the threads ?. or to an elastic ball? I think if I stir with my hands, then in 10 minutes I will definitely not mix anything ... with the hooks of the mixer it is possible, probably ?. compares to your hands?

Down to the threads. I haven't tried it with a mixer, I'm afraid it won't cope, the minced meat becomes quite dense, and my volumes are not the same. The mixer will not be enough

Down to the threads. I haven't tried it with a mixer, I'm afraid it won't cope, the minced meat becomes quite dense, and my volumes are not the same. The mixer will not be enough

the principle is clear, thanks .. boom try ....
another question

We put it in the refrigerator and wait 4 weeks

just 4 weeks ?. and no indirect signs of readiness? .. if they are, please describe in more detail ... I have never dried sausage ... only meat ... I want to understand if there is a difference?

just 4 weeks ?. and no indirect signs of readiness? .. if they are, please describe in more detail ... I have never dried sausage ... only meat ... I want to understand if there is a difference?

The sausage becomes firm and white mold may develop - this is normal.

The sausage becomes firm and white mold may develop - this is normal.

if you squeeze with your fingers, is it elastic or is it closer to dry?

if you squeeze with your fingers, is it elastic or is it closer to dry?

it becomes like rubber. You can dry it longer, then it will become dry. Hang for 4 weeks - this is the most optimal time. But again, it all depends on the diameter of the sausage and the temperature in the refrigerator. Also, do not use a refrigerator with a nofrost system. Perhaps "hardening" of the sausage. In general, drying sausages is no different from drying meat.

Thanks for the recipe.

Also, do not use a refrigerator with a nofrost system.

And there is no other, then how to be?

And there is no other, then how to be?

Put a glass of water in the refrigerator, it might help. About nofrost - my conclusions. Theory so to speak. I have not tried it in practice.

[Maxim]

Thanks for the recipe! Very interesting - cardamom in spices! I love it in sweet dishes and marinades, but I haven't tried it in meat, I will definitely try it!
Maxim, is this recipe only relevant for pork? And the beef, turkey will go? And an elk, for example? I'm not asking for the sake of crazy - I have to cook from what is at hand and what doctors allow
Is your nitrite salt in the proportion of 99.4% common salt and 0.6% nitrite? And then different manufacturers (especially foreign ones) may have different ratios, then we will have to change the dosage in the recipe.
And about the mold: do you mean mold on the outside of the shell?

[Nastya]

Nastya, Do moose walk along the Embankment?))))

Author, litter for offtopic! I could not resist)))

[Maxim]

Thanks for the recipe! Very interesting - cardamom in spices! I love it in sweet dishes and marinades, but I haven't tried it in meat, I will definitely try it!
Maxim, is this recipe only relevant for pork? And the beef, turkey will go? And an elk, for example? I'm not asking for the sake of crazy - I have to cook from what is at hand and what doctors allow
Is your nitrite salt in the proportion of 99.4% common salt and 0.6% nitrite? And then different manufacturers (especially foreign ones) may have different ratios, then we will have to change the dosage in the recipe.
And about the mold: do you mean mold on the outside of the shell?

It can generally be made from beef and other meats. I don't know about poultry meat, I didn't. I have 6% nitrite salt. White mold forms on top of the shell. I did it several times from beef, but I had to buy trimmings for beef fat, because all the beauty of salami is in small pieces of fat on the cut.

[Lily]

Lily, no, everything is decorous and noble on the embankments!

we have a grandfather (my dad) and his 2 brothers are hunters (without poaching, reasonable, with special tickets), sometimes even in St. Petersburg meat "arrives", and it happens that at once a lot must be processed at once ... Sanepid very carefully, because for our own people, therefore we are not afraid for the quality, especially since moose very rarely get sick with all sorts of sores (not like wild boars, for example). Therefore, I am looking for simple recipes to cook myself and my mother to persuade them, because there have been boiled-stewed-baked elk for years ... it's very monotonous and the smell, at times from the meat is so special ... and there is not always a place in freezers. And the meat, at times, is harsh, so that processed into minced meat is easier to eat ... This recipe is very suitable for harvesting.

Maxim, thanks for the science!
Yes, we have the same nitrite.
Itself has already understood that for salami lard is necessary. Fat in ground beef or elk can be added to pork

and who is not allowed, he will chew a steamed turkey sausage and there is nothing to spoil such a good recipe

[max-mmsv]

max-mmsv, not a refrigerator but a dream))) beauty!)

[max-mmsv]

max-mmsv, not a refrigerator but a dream))) beauty!)

I try

So nofrost - it's only in the freezer, isn't it? And the sausage, as I understand it, is dried in the refrigerator?

So nofrost - it's only in the freezer, isn't it? And the sausage, as I understand it, is dried in the refrigerator?

I didn't know what was only in the freezer, I confess! And the sausage is dried at 5-10C, that is, in the refrigerator.

NoFrost in both the refrigerator and the freezer. Blowing out cold humid air. Greens and other unsealed products dry instantly. Not suitable for salami (drying). Well, or, as an option with water. Yes, here it also quickly evaporates.

Not suitable for salami (drying).

Sadness, and so the sausage won over with its simplicity of execution.

I will buy a Yuryuzan refrigerator! Delivery is mine!

Sadness, and so the sausage won over with its simplicity of execution.

I will buy a Yuryuzan refrigerator! Delivery is mine!

I don’t know about you, but in our winter I wither on the balcony, if there’s no rain, but we constantly have rains (((

[max-mmsv]

max-mmsv, yes, it's already warm here. The season of fur T-shirts has started) Winter is still far away, and sausages are hunting for self-made chichas
There is an idea: there are 2 cellars. One has a temperature of 12 degrees. Ventilated. And the second will be damp for sausages. It would not hurt to have champignons there. Maybe try to hang a sausage in the cellar?

[max-mmsv]

max-mmsv, yes, it's already warm here. The season of fur T-shirts has started) Winter is still far away, and sausages are hunting for self-made chichas
There is an idea: there are 2 cellars. One has a temperature of 12 degrees. Ventilated. And the second will be damp for sausages. It would not hurt to have champignons there. Maybe try to hang a sausage in the cellar?

as an option - even better. but if the temperature is not higher than 12C. I would try on a couple of sausages.

NoFrost in both the refrigerator and the freezer.

So, I was lucky, we do not have Full No Frost, but simply No Frost, only in the freezer. Such refrigerators, by the way, are much more common, so there is no need to immediately panic if there is a Nofrost marking. With a high probability it may turn out that it is not in the refrigerator compartment.

Interestingly, but I read that for normal drying some special bacteria are needed ... so I just licked my lips on all dry-cured sausages ... is it really that easy to make a normal servilat ???

Interestingly, but I read that for normal drying some special bacteria are needed ... so I just licked my lips on all dry-cured sausages ... is it really that easy to make a normal servilat ???

Trust me - nothing complicated! But not servilat, but salami.

[Tumanchik]

Tumanchik, it is bad that our Mozyrsalt produces "Salting-nitrite mixture for meat products with iodine" and we cannot buy it. So many recipes serve.

Maxim, so that you live happily ever after! Everything is really very simple and very tasty! The diameter of my intestines is 3 cm, I thought that it might wilted earlier, so I started taking a sample three weeks later. I did it exactly according to the recipe, only I added a little more salsa. The sausage turned out to be delicious

Maxim, so that you live happily ever after! Everything is really very simple and very tasty! The diameter of my intestines is 3 cm, I thought that it might wilted earlier, so I started taking a sample three weeks later. I did it exactly according to the recipe, only I added a little more salsa. The sausage turned out to be delicious

I'm glad you liked it! Your sausage looks delicious!

Thanks for the recipe. It turned out divinely. Did everything according to the recipe. The only negative, it is eaten instantly))

Thanks for the recipe. It turned out divinely. Did everything according to the recipe. The only negative, it is eaten instantly))

Always not at all! ))) That would not be such minuses, you need to do more! Although this is unlikely to help ...

Always not at all! ))) That would not be such minuses, you need to do more! Although this is unlikely to help ...

tell you in what form cardamom was added? I bought in boxes. I have to grind them now or take out the seeds and crush them or add whole seeds to the minced meat

tell you in what form cardamom was added? I bought in boxes. I have to grind them now or take out the seeds and crush them or add whole seeds to the minced meat

I added ground cardamom.

I took the seeds out of the boxes and ground them

I took the seeds out of the boxes and ground them

So this is ground cardamom! But in which direction he was ground with a mudler in a mortar, then of course there is a big difference! ))))

Almost ripe for making sausages. Only now I look at the photo of Maxim with the refrigerator for a long time and I just don't understand how she is tied there.

Almost ripe for making sausages. Only now I look at the photo of Maxim with the refrigerator for a long time and I just don't understand how she is tied there.

In the shelf to which the krobaski are attached, there are holes (factory-made), and so, through these holes I thread a loop from the sausage and fix it with a match.

Clear. I went and looked - I have no holes. And what to do?

Thanks for the answer. I took the boxes by weight and ran them in a meat grinder. It turned out very much, then let the meat go. Already hanging in the refrigerator! In 4 weeks we will take a sample)))
I wanted to ask, do you need to pierce the sausages with a needle in front of the sign in the refrigerator?

Added Saturday 08 Oct 2016 11:46 PM

Clear. I went and looked - I have no holes. And what to do?

My husband made hooks for me from wires. I hang it on the shelf with one fold, on the second we fold the sausage.

Luda, I have bottles on the top shelf, I hooked a string for them, but in general I plan to wind holes with a hot nail)))