Veal Salami Recipe
Yield: 10 PoundsRecipe by luhu.jp
Ingredients:
5 lbs: Lean veal cubes,
3 lbs: Lean pork, cubed
2 lbs: Pork fat, cubed
5 tbsp: Salt,
2 tbsp: Sugar,
1 tbsp: Finely ground balck pepper,
1 tbsp: Finely ground white pepper,
1/2 tsp: Nutmeg,
1 tsp: Crushed anise sed,
1/2 cup: Dry vermouth,
1/2 cup: Brandy,
1/2 tsp: Ascorbic acid,
1 tsp: Saltpeter,
4: Feet large beef casings,
Directions:
Grind the veal, pork, and fat through the coarse disk. Mix the veal and fat
and run through the fine disk (easier if very cold). Mix all ingredients
and cure in the refrigerator for 24 hours. Prepare casings, stuff and tie
off into 6-7" links. Dry 8-12 weeks.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw
Source from luhu.jp
and run through the fine disk (easier if very cold). Mix all ingredients
and cure in the refrigerator for 24 hours. Prepare casings, stuff and tie
off into 6-7" links. Dry 8-12 weeks.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw
Source from luhu.jp
Tags
Makemeat