Chicken Salami bun

1In a large mixing bowl, combine the ground chicken, (500 g) cold water, minced garlic, paprika, black pepper, fennel seeds, coriander powder, cayenne pepper, sugar, and curing salt. Mix well until all ingredients are evenly incorporated.

2Shape the chicken mixture into a log shape and wrap tightly in plastic wrap. Twist the ends to seal the log.

3Place the wrapped chicken salami in the refrigerator and let it cure for 24 hours.

4Preheat the oven to 160°C (320°F). Unwrap the chicken salami and place it on a baking sheet.

5Bake the chicken salami in the preheated oven for about 1 hour or until the internal temperature reaches 165°F.

6Remove the chicken salami from the oven and let it cool completely. Once cooled, slice thinly and serve on sandwiches or as a snack.