Homemade Pork Salami Recipe

Ingredients:

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
Instructions:

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.

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

Emulsion:
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.

Storage:
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!