Seven-Day Dry-Cured Mini Salami

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.