PREPARATION OF SALAMI
RAW MATERIALS
Lean beef (12.5kg) , lean pork (7.5kg), bacon (5kg), gut (natural or artificial).
ADDITIVES
Fine salt (6 packets), garlic, white pepper (400grams), grain pepper, red pepper (6), thick salt (1kg), 1 bottle of mocato wine, oregano.
MATERIALS
Butcher’s knives, stuffer, work table, mincer, cord.
STEP 1: PROCESSING
Leave the beef, pork and bacon inside, at room temperature for about 5 hours. Then mince the lean meat and bacon. Caution should be taken that the blades are sharp to avoid crushing the meat and bacon. After that, mince the pork slowly.
STEP 2: FLAVOURING
Next, incorporate additives to the minced meat and integrate everything.
STEP 3: SAUSAGES
Remove the air that may be inside the mixture before compacting. After the preparation is inside the gut, press for the air to escape as this can cause fungal salami.
STEP 4: MATURITY
The salami has to be kept at a temperature of 12 to 15° C or less. The maturation time is when the red salami is dry.
Group: Manuel Flores, Mauro Luna, Soledad Calderaro, Daiana Primo.
