Peppered and smoked salami. 3 days, 3 ingredients. Smoked on the barbecue. Delicious appetizer.

Spicy salami recipe, smoked on the barbecue. In this recipe we made a salami with a very simple recipe, smoked on a common barbecue. Pepper is optional, can be omitted or reduced to suit all palates. The casing used was made of collagen with a diameter of 21 mm. A small diameter must be used for a quick process. With larger diameter the process will take longer. The smoke is done with low heat and the salami is finished in the common fridge, to mature and dry for a few days, until the desired softness.

Ingredients

- Pork shank, skinless, with fat – 1kg
- Salt – 20g
- Ground red pepper – 3g
- Salt with nitrite (93.75% salt + 6.25% nitrite) – 3g – optional, recommended to help with coloring and conservation;
- Antioxidant (with erythorbate) – 3g – optional, used together with the curing salt;

Method of preparation

- Clean the meat, removing bones and skin, keeping as much fat as possible;

- Cut the meat into small cubes to grind, or, if you are not going to use a grinder, chop it into very small pieces with a knife;

- Grind or slice and mix the ingredients until the meat is sticky, sticky.

- Embed in collagen with 21 mm in diameter. You can use any casing, natural or collagen, as long as the diameter is small. Larger diameters will take much longer to dry/mature.

- Place the charcoal on the grill. Hang the salami on a high part of the barbecue, away from the heat and direct the smoke towards the salami. Place wood stumps, chips or sawdust over the burning charcoal and let it smoke for 8 to 12 hours;

- Add more charcoal and wood if necessary. The smoke does not need to be circulating all the time, variations are normal, light it again when you can, the important thing is that the salami remain in this environment for a long period, absorbing the aromas and flavors;

- Remove the salamis and hang them in a refrigerator for 3 to 5 days. For a longer time you will have a harder salami, for a shorter time you will have a softer salami.