Dry-Cured Cold-Smoked Salami without Starter Culture | Full Step-by-Step Recipe
6:57
YouTube@SGHvideo
Dry-Cured Cold-Smoked Salami without Starter Culture | Full Step-by-Step Recipe
Let’s make a classic dry-cured cold-smoked sausage from pork shoulder without starter cultures, but with nitrite salt (this is very important for safety). Meat: 1000g 510 g - Pork shoulder (half-fat) 170 g – Beef 170 g- Pork loin 150 g Pork back fat Ingredients per kg of meat Coarse salt – 22 g/kg Nitrite salt 6.25% – 2.5 g/kg Dextrose ...
12.9K views4 months ago
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