Homemade Italian Salami
Description
A tasty appetizer for any gathering. What's more, I decided to make my husband's favorite version. Be sure to read it. Serve the appetizer at the table.
Instructions
- 1
Step 1
Dilute the white mold cultures in water. Leave them to mature for one hour.
- 2
Step 2
Mix all the spices, sugar, and dextrose.
- 3
Step 3
Grind the meat and fat through a meat grinder. Add the spice mix to them. Mix the ground meat for 10 minutes.
- 4
Step 4
Steam the sausage casing for a couple of minutes.
- 5
Step 5
Pack the filling tightly into the casing. Secure it. You can tie it with twine.
- 6
Step 6
Leave the sausage in a solution with white mold cultures for 10 minutes.
- 7
Step 7
Leave the sausage hanging at room temperature for 24 hours.
- 8
Step 8
Pour water into the bottom of the container. Place a rack in it, and on top put the salami so that it is submerged in the water. Cover everything with a lid. Leave the sausage like this for 3 days.
- 9
Step 9
Take the sausage out again and hang it up. Now for a full 6 weeks. The room temperature should be about 15 degrees, and the humidity — 75%.
- 10
Step 10
The salami should "wilt," and there will be more mold.
- 11
Step 11
Remove the twine from the ready-made sausage and scrape off any mold. Slice before serving! Enjoy!