Kamchia Salami
A rustic Bulgarian Kamchia salami of ground pork shoulder, seasoned with garlic and paprika and set in the ham maker.
🍳 Cook: 120 min
Ingredients
| 1 kg | pork shoulder |
| 20 g | salt (50% regular, 50% nitrite) |
| 3-4 cloves | garlic cloves |
| to taste | black pepper |
| to taste | hot red paprika |
| 100 ml | cold water |
| 7-8 cubes | ice cubes |
Instructions
- Grind the pork shoulder through plate no. 4.
- Dissolve the seasonings in 100 ml cold water (crushed garlic, black pepper and hot paprika), pour over the meat and add 7-8 ice cubes.
- Mix with a mixer fitted with dough hooks until you get a homogeneous mass and the ice has melted.
- Pack into the ham maker and rest in the fridge for 12 hours.
- Cook at 75-80 °C for 2 hours, counted from when the water reaches temperature.
- Shock-chill, then refrigerate for 12 hours.