Salami Poltava patterns

Salami with a harmonious blend of laurel, lemongrass and cumin. Beautiful cut. The fat content is regulated by the fat content of the brisket, to taste.
Cut the meat into 1.5-2 cm cubes, mix with the curing mixture and knead, adding ratafia. After one day’s exposure in the refrigerator, we stuff the casings or collagen casings of 45 mm caliber. Drying for at least 40 days in a chamber at a temperature of 4-8 degrees.
For large salami we use minced pork bladders with a capacity of 1.5-2 kg. Aging period is at least 2 months.

COMPOSITION:
Pork leg – 50%
Pork brisket – 50%
Nitrite salt – 23 g / kg
Cumin – 1 g / kg
Black pepper (whole grains) – 2 g / kg
Nutmeg – 0.5 g / kg
Cut paprika – 4 g / kg
Extract “Laurel-lemongrass” – 0.5 g / kg
Granulated garlic – 2 g / kg
Ratafia plum – 30 g / kg