Salami Matsik

An adapted recipe for a traditional Ukrainian product made from dried meat. Drying for at least 60 days in a climatic chamber at a temperature of 4-8 degrees. Further drying can be continued in the open air at t not higher than 12 degrees. The best taste is achieved with long aging and a weight loss of more than 40 percent.
Cut the ham and brisket into cubes. Add the curing mixture and mix thoroughly, gradually adding the wine. After a 24-hour exposure in the refrigerator, fill in casings of 80 mm caliber or natural (bladder). We carefully control the density of the packing, avoiding voids.

COMPOSITION:
Pork leg – 80%
Brisket – 20%
Nitrite salt – 23 g / kg
Marjoram – 2 g / kg
Cumin – 3 g / kg
Black pepper (coarsely crushed grains) – 2 g / kg
Nutmeg – 0.5 g / kg
Allspice – 1 g / kg
Fennel – 3 g / kg
Granulated garlic – 3 g / kg
Dry white wine – 50 g / kg