Seven-Day Dry-Cured Mini Salami
Dry-cured mini salami gives concentrated meat flavor, protein, and fat without bread fillers. Drying reduces moisture, making the flavor denser and portions naturally small.
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Inventory: Kolbasnyy shprits, Meat grinder
Kitchen: Italian
5 kg
Digestion time: 24 hour
Complete protein: ✔
Trim beef (500 g) and pork (500 g) of sinew, membranes, and excess fat. Grind through a fine plate.
Add nitrite salt (28 g), erythritol (5 g), dried garlic (4 g), black pepper (1 g), paprika (1 g), and cardamom (1 g). Mix thoroughly until sticky.
Stuff into thin permeable casing, tie into small links, and leave at room temperature for 10-12 hours.
Dry in a no-frost refrigerator or chamber at 10-15 °C and about 70% humidity for 3-7 days with ventilation. Aim for 30-40% weight loss; then eat or mature further.
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