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In today's video, we will make an excellent long-lasting salami after a long time. Its production is not difficult at all and, moreover, it contains only the highest quality ingredients. You can see how our students managed to do it in this video. For 10 kg of finished product you need (loss is included): 2.05 kg of beef front trim, finely chopped 2.72 kg of pork lean trim, finely chopped (leg trim) 1.31 kg of pork lean trim II, finely chopped (shoulder, neck trim) 5.85 kg of VVBK per insert (fat trim) 2 kg of back fat per insert 260 g of praganda 25 g of pepper 3 g of nutmeg 2 g of coriander 6 g of garlic 10 g of sugar 100 ml of water Plastic packaging, diameter 55 mm Master Málek's website www.mistrmalek.cz Our school www.obchodniskola.cz Packaging and spices: www.gastrovesely.cz Books and butcher's literature that we often use to produce: www.ossis.cz Smokehouse from video, grills and meater + you will find at www.grilykrby.cz (use code PEPA for a 5% discount) You can find machines, cutter, cue and other equipment from the video at: www.vybaveniprovozu.cz Vacuum bags, machines, etc.: www.masostroje.cz www.masostroje.sk Our school www.obchodniskola.cz