Salame Hamburguês

charcutaria.org

Clowrym

subheading: meat mass:

800 g pork - 40%;

800 g beef - 40%;

400 g bacon (pork belly) - 20%.

subheading: Seasoning:

42 g salt - 2.1%;

1 g black peppercorns - 0.05%;

1 g white pepper powder - 0.05%;

2 g smoked paprika - 0.1%;

0.5 g powdered cloves - quantity to taste;

4 g dehydrated garlic flakes 0.2%;

1 g Nutmeg - 0.05%;

10 g sugar - 0.5%.

subheading: Culture, protection and casing:

0.4 g - starter culture bacterial (lactic acid bacteria) - 0.02%;

5 g antioxidant with sodium erythorbate (INS 316) - 0.25%;

5 g curing salt 2 (6% of nitrite, 3% of nitrate and 93.75% of salt) - 0.25%;

Collagen casing 60, 70 or 80 caliber.

Directions at charcutaria.org

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