Homemade salami

In addition to these ingredients, you will need food phosphate - 3 g of phosphate per 1 kg of meat. You can not use it, it's your choice.
1. Freeze the meat, and then chop as thinly as possible. After that, let the meat reach room temperature, let it stand for 2-3 hours.
2. Weigh the resulting minced meat and, if necessary, recalculate the necessary weight of spices for it.
3. Measure out all the spices and mix them well with the minced meat. Knead the minced meat until white fibers appear.
4. Soak in advance the natural blue for sausages, wash it. Fill the shells with minced meat quite tightly, tie them. Fibrotic shells already come with transverse seals, it is better to tie the natural shell with a food thread - this protects it from ruptures and deformations. Leave the sausage in the refrigerator on the grill for 8-12 hours at 4 degrees.
5. To make salami at home, put the sausage in the oven. Set 80 degrees and cook until the temperature inside the sausage reaches 70 degrees. Then take out the sausage on the grill and let it rest for a day. After that, you can try.
6. If you have a smokehouse, I will also write a professional way of processing sausages. First, the sausage is dried - the temperature is 60-65 degrees, the time is about 15 minutes, inside the sausage the temperature should reach 35-40 degrees. Then - roasting with hot smoke. The temperature is 80-90 degrees, the time is 20 minutes. The temperature inside the sausages is 55-60 degrees. Then - cooking with steam at a temperature of 80 degrees to a temperature inside the sausages of 70 degrees.
In these two methods, the sausage turns out very tasty, dense, with a beautiful cut. But the taste and smell differ, you need to choose your own way - and cook!
Enjoy!