In Romanian: Prepararea salamului



  1. Grind the pork, beef and 1 lb / 500 g of the pork fat, and mix well.
  2. Let stand for 2 – 3 hours, then add salt, minced garlic, ground juniper berries and pepper.
  3. Add the remaining fat that was cubed.
  4. Mix well, adjust spices, then fill the small intestines with the mixture.
  5. Wipe the sausages with a cloth and let air dry in the wind for 10 – 12 hours.
  6. The following day, smoke them for 5 – 6 hours.
  7. Air dry for 3 – 4 days, rub with a clean cloth moistened with oil and refrigerate.

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