6 kg. of pork (preferably lean)
2 kg. of beef (preferably lean)
2 kg. of bacon
c/n of salami casing
Condiments:
1/2 ground nutmeg
300 gr. of salt
40 gr. of ground pepper
30 gr. of peppercorns
c/n of Thread (to tie)
Preparation:
Start cutting the meat and bacon into small pieces with a knife, or pass them all through the grinder.
Then in a large container, place and integrate the meats with the bacon and do it with the help of our hands. Precisely kneading we add the seasonings, we do it for approximately 10 minutes. When the dough sticks to your hands, then it’s ready.
Now we proceed to introduce the preparation or mixture into the stuffer, we also place the casing in the mouth of the machine and begin to fill the casing and tie to shape it.
Then we make sure to poke a little bit to get the air out.
Finally, hang in a dry and cool environment. The recommended temperature is no more than 24º for a period of approximately 47 days and at least.
To conclude on the tastiness of these irresistible sausages, the secret lies in the quality of their ingredients and a careful preparation, step by step. In addition to following the seasoning rules and the right ripeness that guarantee a well-cured product.
They are certainly a popular Argentine tradition, and if they are made at home much better to enjoy on special occasions with family and friends!
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