Salame Felino with Black Pepper and Garlic
Recipes with Salame Felino
A variation on the classic Salame Felino, this recipe incorporates the bold flavors of black pepper and garlic to complement the mild pork.
Prep Time
30 min
Cook Time
30 days
Servings
10
Difficulty
Medium
Ingredients
- 1 kg pork shoulder, coarsely ground
- 200g pork loin, coarsely ground
- 25g sea salt
- 5g black peppercorns, coarsely ground
- 3 cloves garlic, minced
- 1g curing salt (sodium nitrite)
- Natural sausage casings
Steps
Combine the ground pork shoulder and pork loin in a large bowl.
Add the sea salt, black pepper, minced garlic, and curing salt to the meat mixture. Mix thoroughly until well combined.
Stuff the mixture into natural sausage casings, ensuring there are no air pockets.
Prick the sausages with a needle to release any trapped air.
Hang the sausages in a cool, well-ventilated place (around 12-15°C) to dry and cure for at least 30 days.
Tips
Ensure the curing environment has good air circulation and stable temperature. Monitor the sausages regularly for any signs of mold or spoilage. The curing time may vary depending on the humidity and temperature.