Homemade Salami Dish

Ingredients and Weight:

1. Pork shoulder: 2 pounds (900 grams)
2. Beef brisket: 1 pound (450 grams)
3. Sea salt: 2 tablespoons
4. White sugar: 1 tablespoon
5. Red wine vinegar: 2 tablespoons
6. Black pepper: 1 teaspoon
7. Dried oregano: 1 teaspoon
8. Red chili flakes: 1/2 teaspoon (optional)

Preparation Time:

• Preparation Time: 2 hours (excluding curing time)
• Cooking Time: Not applicable (salami is cured, not cooked)

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. In a large bowl, combine all ingredients except for the pork and beef. Mix well.
2. Cut the pork and beef into small pieces and add to the bowl. Mix thoroughly to ensure even distribution of seasoning.
3. Stuff the meat mixture into salami casing or plastic wrap, shaping it into a log.
4. Place the salami in a cool, dry place and allow it to cure for 2-3 weeks, depending on your preference.
5. After curing, wrap the salami in aluminum foil and bake at 350°F for 20-30 minutes, or until heated through.
6. Allow to cool before slicing and serving.

Nutritional Information:

• Calories: High (depending on the amount consumed and curing time)
• Protein: Rich
• Fat: High (mainly from meat)
• Carbohydrates: Low (from natural sugars and vinegar)

Dish Characteristics:

• Authentic Italian-style salami with a unique flavor profile.
• Rich in flavor due to the curing process.
• Perfect as a snack or for pairing with wine.

User Comments:

1. "This salami is delicious! The flavor is amazing and the texture is perfect."
2. "I love the combination of pork and beef in this recipe, it gives the salami a great taste."
3. "This homemade salami is so much better than store-bought. The curing process really enhances the flavor."

Special Precautions and Tips:

• Ensure that the meat is thoroughly mixed with the seasoning to ensure even flavor distribution.
• Cure the salami in a cool, dry place to ensure proper preservation and flavor development.
• Adjust the baking time according to your preference for a more or less cooked salami.
• Salami can be stored in the refrigerator after baking to extend its shelf life.