This is a recipe for the production of the popular throughout Europe bacon salami - servillate. The version I present to you is adapted for cooking at home, without the use of a smoker. The effect of the smoked taste (which is by no means obligatory) I have achieved with the use of smoked salt. I think anyone could follow this recipe.
Necessary products:
1 kg pork ham or shoulder
800 g beef (beef) from a leg
200 g pork back fat, cut into small cubes
(If the pork is greasy, don't add back fat!)
6 g of black pepper
6 g of garlic granules
4 g nutmeg
3 g ground allspice
4 g sugar
About 1-1.2 m collagen shell with a width of 60 mm
For salting, select one of the following 3 options:
version A # 36 g of cooking salt
version B # 18 g cooking salt + 18 g nitrite salt
version C # 38 g smoked salt
Негізгі бет Servillate sausage. Natural, without any chemicals, prepared in the oven - SUB - Yami Yami
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