Salami Kit - Calabrese
ZZ1360
Description
Salami Kit - Calabrese
Tradition. Bringing together the hearty, earthy flavours of southern Italy.
Each pack includes premium spices from the Spice Oddity collection including the finest Cambodian
Kampot Pepper and Australian sea salt mixed to the correct measure of curing salt #2 to season and cure 5kg of salami...all you have to do is mix it in.
Ingredients:
Australian Sea Salt, Curing Salt #2 (sulphates), Capsicum, Fennel, Peppercorns, Cinnamon
You will notice that the all spices are not ground to a powder. The whole spices and larger pieces in these mixes will give your salami a much greater depth of flavour.
Ingredients:
Pack 1: Australian Sea Salt, Curing Salt #2 (Sulphates)
Pack 2: Capsicum, Fennel, Kampot Black Peppercorns, Cinnamon
Method:
1. 5kg meat - 80% pork shoulder, 20% pork fat
2. Mince meat with a coarse blade, putting aside ⅓ of fat to hand cut.
3. Combine spices and salts with meat.
4. Add 250ml of quality red wine.
5. Mix thoroughly, kneading the meat until is sticky.
6. Fill chosen casings.
7. Cure salami at 12°C and 78% relative humidity until they lose at least 30 to 35% of original weight.