Smoked German Salami dry cured. curing meat. how to make smoked salami

Charcutaria

smoked german style salami, charcuterie, dry cured salami, curing meat. how to make smoked salami 800 g pork – 40%; 800 g beef – 40%; 400 g fatback – 20%. Spices 42 g salt – 2,1%; 1 g black pepper corns – 0,05%; 1 g ground white pepper – 0,05%; 2 g smoked paprika – 0,1%; 0,5 g ground clove; 4 g g