Orient Salami

Dense texture, the fat content depends on the belly, but in any case, the taste is not greasy. Coarsely grind the mixture of peppers, grind the Sichuan peppers in a mill. The salami harmoniously combines notes of orange and plum with the aroma of the traditional Chinese seasoning “5 spices”.
Grind the meat in a meat grinder through a cutting grid. Add the curing mixture and thoroughly knead the minced meat, gradually adding the ratafia with soy sauce. After 24 h in the refrigerator, we stuff casings of 45-80 mm caliber or natural casings of large caliber. Drying for at least 40 days (for large caliber at least 90 days) in a climatic chamber at a temperature of 4-8 degrees.

COMPOSITION:
Pork leg – 40%
Beef rump – 20%
Belly – 40%
Nitrite salt – 23 g / kg
Granulated garlic – 2 g / kg
Soy sauce – 3 g / kg
Sichuan pepper – 2 g / kg
Pepper mixture (whole grains) – 2 g / kg
Orange zest – 2 g / kg
Nutmeg – 0.5 g / kg
“Orient” extract – 0.5 g / kg
Ratafia plum – 30 g / kg