RUSTIC SALAME Homemade, with 51 days of maturation in the mini cellar and in the fridge.

This rustic salami was inspired by the traditional Portuguese salpicão, which is made with pork loin, preferably of the Bísara breed, cut into cubes of approximately 5 cm, seasoned with wine, salt, garlic, bay leaf and pepper. After seasoning, it is left to marinate, or cure, for four days. Traditionally, salpicão is smoked and then aged, but in this variation it was made without smoking.

If you choose to smoke, it should be done at a moderate temperature, preferably with oak or chestnut wood. After smoking is completed, a period of curing (drying) in a dark place follows. The smoking and curing period must be at least 40 days.

Ingredients

1 kg of pork loin;
100ml of red wine;
18g of salt;
18g of garlic;
3g of paprika;
3g of salt(91%) with nitrite(6%) and nitrate(3%)*;
3g of antioxidant with erythorbate**;
5 bay leaves;
1 unit of beef bottom

* curing salt is a mixture of salt, nitrite and nitrate, mandatory in commercial meat sausages. It is a preservative that inhibits the proliferation of bacteria, such as botulism. For personal consumption, use is optional, but recommended.
** antioxidant with erythorbate works together with the curing salt and in the prevention of rancidity. For own consumption use is optional, but recommended

Method of preparation

Cut the loin into pieces of approximately 5 cm;
Mix the crushed garlic, salt, bay leaf, wine and paprika with the meat;
Leave for 4 days in the fridge;
Wash the tripe well, remove the bay leaves from the meat and stuff it;
If you choose to smoke, smoke overnight at low temperature, up to 45ºC;
Hang in a cold place for up to 40 to 50 days;
It should be served raw, sliced ​​into slices, as an aperitif or with a good bread, cheese and wine.

Maturation

Initial weight, day 03/05: 1396 grams.
Final weight, day 04/25: 750 grams, loss of 47% of initial weight in 51 days.