Homemade Salami

Homemade Pork Salami Recipe


1.5 kg pork meat (leg, neck, or ribs)
500 g smoked bacon
2 cloves of garlic
20 g salt
2 g ground black pepper
5 g sweet paprika
5 g ground coriander
1 egg yolk
50 ml dry red wine

Preparing the Meat:
Cut the pork meat and bacon into pieces suitable for the meat grinder.
Pass the meat and bacon through the meat grinder using a medium-sized sieve or the one suitable for salami.
Add salt and mix well.

Add black pepper, paprika, ground coriander, and crushed garlic to the meat. Mix well to combine the flavors.

Add the egg yolk and dry red wine to the meat. Emulsify the mixture until it becomes a homogeneous mass.

Stuffing into Casings:
Choose the appropriate casings for salami and begin filling them with the meat mixture.
Form the salamis, giving them a uniform cylindrical shape. You can tie the ends with kitchen twine.

Boiling in Boiling Water:
Boil the salamis in boiling water for about 1 hour. This will ensure even cooking.

Drying and Aging:
After boiling, let the salamis air dry for a few days. You can hang them in a cool, well-ventilated place.

After drying, the salamis are ready to be consumed. You can store them in the refrigerator or in a cool place for a longer period.

Enjoy the authentic taste of homemade pork salami, prepared with care and attention to detail!