Pork Salami

Ingredients for Pork Salami

Instructions for Pork Salami

To prepare the Pork Salami recipe, please follow these instructions:

The salted veal is mixed with color and garlic and chopped through the 3mm slice of the wolf and then chopped into the chopping machine, where it is minced with the remaining salt, sugar, salt and white pepper.

This chopped calf crank is now firmly pressed and placed in the cold room at +1 to +4 degrees for about 24 hours. The salted pork chop is chopped through 20 mm. Slice on the wolf and also be placed in the cold room for approx. 24 hours.

Then take it out and while it is still cold, chopped, chopped, solid spoon chop together with veal and pork meat while adding whole pepper.

The fathers are then thoroughly pierced and molded into buns, these must be in the cold room if they are not stopped immediately.

The shutdown can, for example, Take place in bullets 60-65 mm or at 90-105 mm.

The sausages are then soured for about 24 hours and then salted in 20 degrees beaume-making. The sausages stopped in the cervix, salted for 8-12 days, and stopped for 16-21 days.

After salting, the sausages are thrown, this drying must be carried out so that moisture can still be able to give off the sausages.

When the sausages are dried and white salted, they are hung in the smoke oven and smoked in cold smoke (17-21 degrees) until they are thoroughly smoked