Equipment and materials - 2

For kneading minced meat, salting and aging before drying, you can use stainless steel or enameled pots, food grade polyethylene containers with lids with a capacity of 5-10 liters. If more than 10 kg of meat is processed at a time, it is convenient to use stainless steel containers.
Whole-muscle cuts for curing are convenient to prepare for salting in stainless steel trays. We put the meat in them when cutting. You can knead minced meat, minced and sliced meat for stuffing sausages in a stainless steel bucket with a capacity of about 10-15 liters.
You will also need nitrite salt, spices, sausage casings – natural or artificial, twine – you can use ordinary linen, it is cheaper than a special one, but the quality is not inferior.
A sausage syringe is used for stuffing sausages, but it makes sense to purchase one if you regularly prepare large batches of sausages. Electric meat grinders are usually equipped with attachments for stuffing sausages. However, I do not recommend using them for making salami – there will be many voids. It is better to use a regular funnel, which is easy to make from a plastic bottle.
It is convenient to weigh meat, salt and spices on electronic scales – ordinary kitchen and cantore, determining the total weight of meat to calculate the required amount of salt and spices.