curing meat. How to make italian salami. Smoked in a cardboard box. Italian salami ciausolo step by step.

Salami recipe CIAUSCOLO I.G.P. (Indicazione Geografica Protetta). Meat must be ground in two or three steps. The diameter of the grinder disc holes must be progressively reduced until the last grinding with holes between 2 and 3 mm. The mixture obtained must be homogeneous. The percentage of fat should vary between 32% and 42%.

Each salami must be between 15 to 45 cm in length. A 4-day drying period, which provides rapid surface dehydration. This drying phase can be carried out in rooms at room temperature, in cold rooms with controlled temperature and humidity or, if there is no room and the environment is very hot, in a common refrigerator. At the end of drying, smoking begins, which must be done with cold smoke. The time varies according to the desired intensity. I recommend between 4 and 8 hours.

After smoking, the maturation phase begins, where the product must rest for a minimum period of 15 days, ideal in an environment with a temperature between 8°C and 18°C ​​and humidity between 60% and 85%. But, in the absence of a camera, you can use an ordinary refrigerator.

Ingredients

Pig belly - 500g
Pork leg - 500g
salt - 22g
black pepper - 4g
white wine - 100ml
crushed garlic - 4 cloves
salt (91%) with nitrite (6%) and nitrate (3%) - 3g (curing salt/instacure#2)
antioxidant with erythorbate - 3g