Name: Mangalitza Salami
Prep time: 30 min
Cook time: 12 h
Total time: 12 h 30 min
Yield: 2 Person(s)
Cuisine: German
Ingredients: 375, g ,lean Mangalitza meat; 125, g ,Mangalitza back bacon (without skin); 13, g ,curing salt; 1.5, g ,ground pepper; 0.75, g ,ground coriander; 0.75, g ,garlic granules; 0.5, g ,ground caraway; 0.5, g ,ground juniper berries; 0.25, g ,accelerator for raw sausage; 0.25, g ,starter cultures; 1, ,artificial casing for raw sausage, smoking caliber 40 mm

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Easy

Fairly cheap

Mangalitza Salami featuring lean Mangalitza meat, Mangalitza back bacon (without skin), curing salt, ground pepper. 420 kcal per serving.

Prep

30m

Cook

12h

Wait

3d

Category:	Side Dish
Seasons

Ingredients

375 g lean Mangalitza meat
125 g Mangalitza back bacon (without skin)
13 g curing salt
1.5 g ground pepper
0.75 g ground coriander
0.75 g garlic granules
0.5 g ground caraway
0.5 g ground juniper berries
0.25 g accelerator for raw sausage
0.25 g starter cultures
1 artificial casing for raw sausage, smoking caliber 40 mm

Mangalitza Salami Directions

Cube the meat and mix carefully with the spice mixture.
Cover with a cloth and let rest for 2 days at 3-6 degrees Celsius.
Grind the meat half to half into 3mm and 6mm diameter thickness. Work until good binding is achieved.
Fill the casings and hang for drying for 2 days.
Cold smoke: Smoke twice for 6 hours each at a maximum of 25 degrees Celsius.
Age depending on taste for 4-8 weeks at 12-18 degrees Celsius and at least 70 percent humidity in the dark.