Making salami from pork

What you need:

• 750 grams of lean pork
• 250 grams of fat, green bacon
• 30 grams of curing salt
• 7 grams of pepper
• 4 grams of paprika, noble sweet
• 2 grams of garlic powder
• 3 grams of paprika, hot pink
• Sausage casings, caliber 26

How to prepare your salami

1. Cut the pork for your salami into small cubes,
2. Carefully remove all tendons and any cartilage from the pork. This is particularly important when it comes to sausage.
3. Cut the bacon, without the rind, into small cubes for your salami.
4. Turn the pork through the coarse slice of your meat grinder.
5. Now mix the pork with the spices.


Storage instructions for salami - this is how your Hungarian sausage will stay fresh for a long time

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6. Now turn the salami mixture through the wolf again. Now take the fine slice of the meat grinder.
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7. Now knead the salami mixture very thoroughly. On the one hand, this ensures that the spices are evenly distributed in your salami, and on the other hand, it gives your salami the necessary firmness. This is how your sausage later cut open well.
8. Now try the salami dough and season the sausage a little more if necessary. If you like the salami a little hotter, you can add a little more hot pepper to the spice mixture for your raw sausage.

Finishing the pork sausage

1. Pour the salami mixture into the sausage casings.
2. Make sure that you do not fill the sausage casings with air.
3. Close the pork salami well.The raw sausage shrinks during the drying phase.
4. Now hang the pork salamis in a cool place for four to six days. Make sure that the humidity is as low as possible. The sausages must not touch each other.
5. After the drying time, you can now smoke your pork salami.

It's that easy to sausage!