Making salami yourself is easy - classy!
Recipe for spicy salami with paprika (1 kg meat)
Ingredients:
1 kg meat** (e.g. beef or pork)
24-27 g curing salt (depending on taste and amount used)
5 g paprika powder (hot, for the spicy note)
3.5 g white pepper
1.5 g garlic powder
3 g honey** or cane sugar
0.5 g starter cultures (for fermentation)
20 ml rum** or grappa (for that extra something and flavor)
beef casings (depending on the amount of sausage, if necessary a little salt and vinegar for cleaning)
Preparation
1. Prepare the meat:
Cut the meat into fine cubes or strips. It should be slightly frozen so that it is easier to work with.
2. Mix the spice mixture:
Mix the paprika powder, white pepper, garlic powder and curing salt well. Depending on your preference, you can vary the spices a little.
3. Season the meat:
Spread the prepared spice mixture evenly over the meat. For a more intense flavor, you should knead the meat thoroughly so that the spices are absorbed well.
4. Add ingredients:
Mix honey (or cane sugar) and starter cultures into the seasoned meat. This not only helps with fermentation, but also gives the salami a particularly fine sweetness.
5. Add rum or grappa:
Add the rum or grappa to the meat mixture. This creates a unique aroma and also helps with the fermentation process.
6. Prepare the casings:
Clean the beef casings thoroughly with salt and vinegar to remove all impurities. Make sure that the casings are well moistened and ready to absorb the meat.
7. Fill the meat into the casings:
Fill the seasoned meat evenly into the casings. Make sure that no air bubbles form. Press the sausage mixture firmly.
8. Twist and tie the sausages:
Twist the sausages into even pieces and close the ends tightly. Make sure that the sausage mixture is well pressed.
9. Drying and maturing:
Hang the sausages in a cool, well-ventilated place (ideally at 20–22°22 °) for 2–3 days so that they can dry slightly and develop their first aromas.
10. Fermentation and maturing:
After the first few days, the sausages can continue to mature in a cooler place (approx. 13–15°15 °C). During maturing, the sausages should be checked daily and rinsed with water if necessary to achieve the right consistency.
Have fun preparing them and enjoy your meal!
Your Marios
Animation and photos by Marios Mueller
Music: "Dusty Road", "Firefly", "Dub Spirit", "Urban Lullaby", "Amor Chiquito", "Prizefighter", "Winds of Spring" - all without copyright, from the YouTube music library.