Meat and spices - 2

Nitrite salt – a must in the manufacture of sausages. Only nitrite salt guarantees the safety of the finished product, preventing the development of bacteria that release botulism toxin.
Dry spices – better in natural form with grinding just before use. At a minimum you will need: chili and paprika, peppers (black, white, pink, green, allspice), basil, oregano, marjoram, nutmeg, dry granulated garlic, white mustard grains, fennel, caraway seeds, coriander, fenugreek, sumac, cardamom.
Spiritual extracts of spices – some spices are difficult to add in ground form due to their structure or very intense aroma. For ease of use, their extracts are used, which are introduced into salt before adding it to minced meat or meat meal. This ensures an even distribution of the spice extract in the meat. Infusion is made on alcohol with a strength of at least 70 degrees for at least 3 weeks. In the form of an extract, it is convenient to use juniper, rosemary, star anise, cinnamon, cloves, bay leaves.
Alcohol – provides the best taste and aroma when added to minced meat and marinades, is used for washing whole muscle cuts after salting. Wine – dry, sherry or madeira, white vermouth. Strong alcohol – cognac, gin, absinthe, anise liqueurs, fruit distillates. Liqueurs – orange, Cointreau (good for pickling duck). Ratafias – cherry, plum, strawberry and other berry. Dry wine is most often used in the preparation of salami. As basic, I recommend white Chardonnay and red Saperavi.
The sediment that forms during decanting of berry liqueurs contains a lot of pectin. Used as a base spice mixture for coating in the drying process of basturma, coppa, brisket and other whole muscle products.