Angelic Salami

Author’s low-fat salami. Angelica extract is used. Its original scent is beautiful harmonizes with peppery notes and wormwood. All shades of taste are revealed with long exposure and thin slicing.
Grind the meat in a meat grinder through a large or trimmed wire rack. Partly coarsely grind the pepper mixture, partially leave the grains intact. Knead the meat with the curing mixture, gradually adding the wine. After 24 h in the refrigerator, we fill casings of 45 mm caliber or natural (pork bladder) for large salami. Drying for at least 40 days (for large format 90 days) chamber at a temperature of 4-8 degrees.

COMPOSITION:
Pork leg – 70%
Brisket – 30%
Nitrite salt – 23 g / kg
Basil-oregano – 3 g / kg
Medicinal wormwood (Artemisia abrotanum) – 1 g / kg
Pepper mix – 6 g / kg
Paprika – 3 g / kg
“Lisova pisnya” extract – 0.5 g / kg
Dry white wine – 50 g / kg