Salami "Pepperoni"

0.8k - 20 минут -

Very elegant and tasty sausage that is prepared simply, and the taste and look amazing! Based on the recipe P. Agapkina, and that's what happened!

Ingredients for Salami "Pepperoni"

Step by step instruction of cooking Salami "Pepperoni"

Шаг 1

Scrollable meat on the meat grinder with a large grille. Cooled stuffing in the freezer to the state "setting" on the surface appear ice crystals, on top of the meat is already is a little bit firm, and inside soft.
Frozen minced meat is mixed with salt (sodium chloride+nitrite), thoroughly kneaded and put into the fridge to Mature for a period of 4 to 12 hours.

Шаг 2

"Ripe" minced meat mixed with paprika powder and spice mix. My spices were like in the photo.

Шаг 3

From the paprika, the meat acquires a soft orange color and nice aroma from spices.

Шаг 4

Stuffed shell, I have collagenous a 45 caliber. I made sausages are not great at 22-25 cm Turned out their 3 things.
Further heat treatment:
40 minutes in the oven at t30-40 degrees
40 minutes in the oven at t60-65 degrees
1.30 in the oven with convection (if any) in t75-80. Or until sausages inside t69-72 degrees is for the lucky owners of a thermometer with a probe. The last half hour in the oven put a bowl of water.
The finished sausage take out, let cool under running cold water and put into the fridge for a period of 4 to 8 hours and then you can try! I liked the gestures at least, of ingredients also, and the result is "bright" in all senses :-) help yourself!
P. S. the Only thing on your taste I would have made a much sharper, next time I will add pieces of dried hot pepper.