Unquestionably there is a national combo that is enjoyed throughout the country, we are referring to homemade salami, cheese and of course there is the inevitable bread, the latter if it is made at home much better. Ideal to accompany a preview of a tasty weekend barbecue or for any occasion, it is definitely an irresistible proposal that can always be improvised.

In fact, the traditional picada is a trend that returned with the new generations. The objective is to rescue the customs of the large family tables, and now shared with friends.

That’s why for those who dare to make the classic homemade salami sausage, you have to follow certain tips or tricks to make them very tasty. Here are some pertinent suggestions:

• The best time of year to make homemade salami at home is undoubtedly cold winter days. It is always stored in a cool and dry place.
• To take into account the spices that we are going to use in the preparation, it is very essential that they are not missing: salt, pepper, garlic, wine and even cinnamon or nutmeg, among others.
• The previous recommendation is so important, that only the combination of spices with the meat when mixed and packaged in the casing, only then can it be aged perfectly.

Here is a simple recipe, easy to make at home and tasty, so that you don’t miss it when we prepare an excellent picada with family and friends.

Ingredients

• 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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