Salyamini Chile

Spicy salami in the form of thin short sausages with a bright aroma of chili and paprika. At exposure more than 4-5 months an excellent snack for beer.
Grind the ham in a meat grinder through a large wire rack. Mix with a curing mixture and knead, adding wine. Finishing kneading, add finely chopped frozen interior lard and mix until it is evenly distributed in the minced meat. After a 24-hour exposure in the refrigerator, we fill casings with a caliber of 25-35 mm. Drying for at least 30 days in a climatic chamber at t 4-8 degrees.

COMPOSITION:
Pork leg – 85%
Interior fat – 15%
Nitrite salt – 23 g / kg
Basil-oregano – 1.5 g / kg
Paprika – 3 g / kg
Chile – 7 g / kg
Black pepper (coarsely crushed grains) – 2 g / kg
Granulated garlic – 2 g / kg
Dry white wine – 50 g / kg