Homemade Cured Salami Recipe - River Cottage
Discover the ancient method of curing meat by fermenting and drying, resulting in a delicious sausage that requires no cooking.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Ingredients
- Several lengths of beef runners or beef middle casings
- 2.6kg boneless shoulder or hand of free-range pork
- 400g back fat
- 1–2 garlic cloves, peeled and very finely chopped
- 40g black peppercorns, freshly cracked
- 1–2 glasses of red wine
- 60g PDV salt
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