Salami Huntsman

Salami with a rich “forest” aroma. Black pepper is coarsely crushed in a mortar, the pepper mixture is added to the grains. Low fat, beautiful cut with contrasting lard cubes on a dark beef background.
Grind the beef in a meat grinder through a cutting grid, cut the bacon into small cubes. Knead the meat with curing mixture, gradually adding wine. At the end of kneading, add lard and mix until evenly distribution. After a 24-hour exposure in the refrigerator, we stuff casings of 45 mm caliber or natural (beef bungs, bladder) for large-format salami. Drying for at least 40 days (for large format 90 days) chamber at a temperature of 4-8 degrees.

COMPOSITION:
Beef rump – 80%
Back fat – 20%
Nitrite salt – 23 g / kg
Basil-oregano – 2 g / kg
Black pepper – 2 g / kg
Pepper mix – 2 g / kg
Chile – 3 g / kg
Nutmeg – 0.5 g / kg
Wormwood (Artemisia abrotanum) – 1 g / kg
Rosemary extract – 0.5 g / kg
Juniper extract – 0.5 g / kg
Dry white wine – 50 g / kg