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"
- Pork - 1 kg
- Spices - 6 g
- Paprika sweet - 6 g
- Salt - 10 g
- Salt nitrite - 10 g
- Pork
- Spices
- Paprika sweet
- Salt
- Salt nitrite
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.