[NEW] Super Easy Recipe for Cacciatorini Salami--NO Nitrates, NO grinder, no sausage stuffer [2021]

An easy guide on how to make a Cacciatorini Salami, a traditional salami from the north of Italy (translates as "hunters" salami).
This version uses no meat grinder or sausage stuffer or added nitrates to keep as traditional as possible.

Check out more at our website : www.thecraftcookhouse.com

Recipe link: https://bit.ly/33LU5Gc

INGREDIENTS
700g of Pork Loin (skin removed) or you can use pork shoulder, but if using the shoulder trim out any sinew or silverskin (the thin membrane of connective tissue that encases the muscle so you have 700g of trimmed pork)
300g of Pork Belly (skin removed)
1/2 glass (25 ml) of red or white wine (I prefer red) which is 25ml
30g (3% of the weight) with sea salt (the mineral properties of the salt really shine through)
Large clove of garlic
3g of black pepper corns
1g of cracked black pepper
​Sausage skins
String
A needle or pin

Don't forget to subscribe for more great recipes.

You can check out more from us :
https://www.thecraftcookhouse.com
  / craftcookhouse  

#cacciatorinirecipe #salamirecipe #italianrecipes






Home Cured Salami,dry cured salami recipe,homemade salami recipe,how to cure meat,how to make salami,how to make charcuterie,salumi,steve lamb,italian cured meats,how to make salami at home,salami recipe,how to cure and age meats,homemade salami,dry aging,salame,salume,making salami at home,cured meat,2 guys and a cooler,make charcuterie, make salami,how to make sobrassada,how to make bresaola,how to make pitinia, how to make duck proscuttio,cuoredicioccolato,how to make bacon, homemade bacon recipe, english bacon,beef jerky recipe,basic salami recipe