Salami

Name: Salami
Yield: 10 servings
Cuisine: Accompaniment
Ingredients: 2.00 kg speck; 2.00 kg pork (or mutton); 2.00 kg mutton or beef; 3.00 kg game; 600.00 g herbs for salami; 2.00 Litres water iced; 10.00 salami

10 servings

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Pork

By Food24 November 03 2009

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Ingredients (7)

2.00 kg	speck
2.00 kg	pork — (or mutton)
2.00 kg	mutton — or beef
3.00 kg	game
600.00 g	herbs — for salami
2.00 Litres	water — iced
10.00	salami

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Method:

Combine the meat and 1,25 kg of the speck and mince the mixture. Cube remaining speck finely and add. Blend the herb mixture with the iced water. Add the colouring and mix well. Pour the herb mixture over the meat and mix well. Fill the salami casings with the meat mixture. Hang the salamis up overnight to dry slightly. Smoke for about 30 minutes the next day. Pour boiling water into a saucepan, place the salamis in the saucepan, ensuring that they are completely covered with water and simmer for 30 to 60 minutes. Remove from the water, cool, pack in plastic bags and freeze until needed.
Makes 10 salamis.