Salami Absinthe

Salami with original aroma of wormwood and lemon balm. We choose low-fat brisket for this salami.
Grind the meat in a meat grinder through a cutting grid, mix it with the curing mixture and knead, adding wine. After 24-hour exposure in the refrigerator, we stuff the casings or collagen shells of caliber 45 mm. Drying for at least 40 days in a chamber at a temperature of 4-8 degrees.
This salami is also good to do in a large format, pressed into flat loaves. Here we use minced pork bladders with a capacity of 1.5-2 kg. Ripening period not less than 2 months.

COMPOSITION:
Pork leg – 50%
Pork brisket – 50%
Nitrite salt – 23 g / kg
Basil-oregano – 2 g / kg
Pepper mixture (whole grains) – 2 g / kg
“Absinthe” extract – 0.5 g / kg
Granulated garlic – 2 g / kg
Dry white wine – 50 g / kg