Salami Preparation

Description
In Romanian: Prepararea salamului

Ingredients

 * 2 lbs / 1 kg pork
 * 2 lbs / 1 kg beef
 * 1½ lb / 750 g pork fat
 * salt
 * minced garlic
 * some ground juniper and pepper berries

Directions

 * 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.