Big Red Wagyu Salame Recipe
Indulge in the rich, savory flavors of our Big Red Wagyu Salame, a luxurious cured meat that combines the exquisite marbling of Wagyu beef with a blend of aromatic spices. Each slice bursts with bold, umami goodness, making it the perfect companion for your favorite cheese board or a delightful addition to any charcuterie spread. Experience the melt-in-your-mouth texture and robust taste that will elevate your culinary experience to new heights.
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Ingredients
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Meat and Seasonings
Method
Preparation
- 1
Prepare the Meat Mixture
In a large bowl, combine the ground Wagyu beef and ground pork fatback. Add minced garlic, smoked paprika, black pepper, ground coriander, salt, red wine, and Cure #2. Mix thoroughly until well combined.
- 2
Stuff the Sausage
Rinse the cleaned beef intestines under cold water. Stuff the meat mixture into the intestines using a sausage stuffer, ensuring there are no air pockets. Tie off the ends securely.
- 3
Cure and Dry
Hang the stuffed salame in a cool, dry place with good air circulation for 2 to 3 weeks, or until dried to your liking. Make sure to monitor temperature and humidity during the curing process.
- 4
Slice and Serve
Once cured, slice the salame thinly and serve as an appetizer or in sandwiches.
