Salami Kremenchuk

Medium spicy salami. Black pepper is coarsely crushed in a mortar, mustard is added in grains. The fat content is quite high, but there is no “greasiness” in the taste. According to the same recipe, you can make salami in a raw smoked version – cold smoking for 2 days, with breaks after 3 days of shrinkage in a climatic chamber. Drying in the chamber or outdoors.
Grind the ham in a meat grinder through a large wire rack, frostbitten the interior fat with a finely chopped knife. Knead the meat with the curing mixture, gradually adding the wine. At the end of kneading, add lard and mix until evenly distribution. After a 24-hour exposure in the refrigerator, fill in 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:
Pork leg – 75%
Interior fat – 25%
Nitrite salt – 23 g / kg
Black pepper – 2 g / kg
Paprika – 3 g / kg
Chile – 4 g / kg
Mustard grain – 2 g / kg
Granulated garlic – 1 g / kg
Dry white wine – 50 g / kg