Salami Kit - Dried Chorizo
ZZ1361
Description
Salami Kit - Dried Chorizo
This smoky, rich mix is reminiscent of a traditional Spanish dried sausage with a depth of flavour brought by three different types of capsicum (paprika).
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, Peppercorns, Garlic, Clove
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, Kampot Black Peppercorns, Garlic, Clove
Method:
1. 5kg meat - 75% pork shoulder, 25% 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.