#salami #recipe Double Layer SALAMI, homemade salami. curing meat. How to make salami

HOMEMADE DOUBLE LAYER SALAMI

Mixed double salami (beef and pork), homemade. This salami was made with beef ribs, loin and pork shank. It is very decorative and attractive for consumption, its preparation is simple and can be done at home using, as a maturation chamber, a wine cellar or an air-conditioned environment. It is also possible to do it in refrigerators, as long as they are kept at a maximum temperature of 14ºC, humidity close to 80% and there is some kind of light and constant air circulation.

SALAMI, homemade salami recipe.

0:00 Intro
0:10 Preparing the meats
2:10 Weighing the meats
2:24 Ingredient list
3:05 seasoning the meats
3:28 Refrigerator for 1 day
3:54 grinding the meats
4:22 mixing
5:18 Packing in natural casing
6:47 Packing in collagen film
7:20 Salami in meat net
9:00 Salami maturation
9:23 Salami is ready
9:39 Cleaning and removing the casing
10:09 Slicing the salami

Music:
Allabout - Lauren Duski (   / @laurenduski  )
Checkmate - Nathan Moore (   / @nathanmooresongs  )
Highway One - Steve Adams
Wood - Dan Henig (   / @sirdannytrolls  )