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Smoked salami made from pork and beef, water and spices.
1. The ratio of pork should be 1/
3 lean, 2/
3 fat, both cut into cubes about 2 cm
2. Then add the salting mixture, mix, put in a container, seal and put in the fridge for two to three days
3. Cut the beef into cubes with an edge of about 2 cm or grind them through a plate with holes of 20 mm, add a portion of the salting mixture, mix, put in a suitable container and leave in the fridge for two to three days
4. When both meats have rested, first grind the beef finely through a plate with holes 2 mm in diameter, remove 1 kg of the meat thus ground and mix the binder by gradually adding water
5. Put the rest of the minced meat and the clutch into the container, season, mix well with a little water, add the cubes of pork and combine everything well, put in a container, leave in the fridge until the next day
6. We hang them on sticks, put them in a pre-heated smoker and smoke them until golden
8. We then cook the smoked salami in 72-75 °C hot water for 1,5-2 hours and then put them back in the smoker over cold smoke for 15 minutes
For more on smoking, see our cooking school.