https://www.copymethat.com/r/HJebhrF1z/hungarian-salami/
104721134
Gqyoydl
HJebhrF1z
2024-05-17 04:57:06
Hungarian Salami
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Ingredients
- subheading: Metric - US Customary:
- 600 g pork shoulder
- 200 g pork belly
- 200 g pork back fat
- 25 g salt
- 2.5 g Insta cure #2
- 2 g dextrose
- 2 g table sugar
- 3 g black pepper
- 9 g Hungarian sweet paprika
- 9 g Hungarian hot paprika
- 2 g caraway
- 7 g minced garlic
- Flavor of Italy Starter Culture re-hydrate ¼ tsp of starter in ¼ cup of distilled water for every kilo (2.2 pounds) of meat/fat. Let this rest for 30 minutes
- mold 600 re-hydrate ½ tsp of mold in ½ cup of non-chlorinated water. This will do about 5 to 10 pounds of salami. Let sit at room temp for at least 5 hours before use
- protein lined casings 61mm
Steps
Directions at twoguysandacooler.com
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