A fermented small-calibre sausage with characteristic Salami-flavour and Mediterranean herbs.
Materials for a 10kg batch1. MEAT
Pork 90VL, -18℃ – 3.9 kg = 39 %
Pork 95 VL, minced 3mm +/- 0℃ – 3.9 kg = 39 %
Pork 50VL, -18℃ – 2.2 kg = 22 %
10.0 kg = 100%
2. SEASONING
CMT Continental Curing Salt 4061 – 24g per kg meat (240g for 10kg batch) 2.4%
Beckspice Mediteranean 54.0607100 – 20g per kg meat (200g for 10kg batch) 2.0%
Microstart BE25 mild 70.9871185 – 0.2g per kg meat (2g for 10kg batch)
3. CASING
Natural sheep casings cal 22-24
1. Chill meat to above temperatures.
2. Dissolve starter culture in little cold water. This helps an even distribution of the culture.
1. Mince pork 95VL through 3mm plate.
2. Chop frozen pork to approx. 4 mm particle size and add minced pork.
3. Add curing salt, starter culture and spice blend and mix well.
4. Fill into sheep casings and link to approx. 80g
5. Maturation:
5.1 Let sausages rest on rock for 5h
5.2 Reddening 16h 24℃ – 96% rh
5.3 Drying 2h 24℃ – Flaps open
5.4 Drying 12h 22℃ – 84% rh
5.5 Drying 12h 20℃ – 80% rh
5.6 Drying 12h 18℃ – 76%rh
5.7 Drying 12h 16℃ – 72%rh
The above recipe and processing information is accurate to the best of our knowledge. No responsibility or liability can be accepted for any eventual product failure.