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Friends, you have often written about it, so today it is here! Let's look at the production of Hunter's salami. Sit comfortably, take your favorite sausage or smoked meat, pour yourself a beer or wine and enjoy this part. Recipe: H. back 4.5 kg V. lean (leg) 3.5 kg VL 2 (shoulder) 1 kg Pork flank without skin 7 kg Praganda 330 g Ground pepper 36 g Ground cloves 4 g Garlic 9 g Sugar 18 g Plastic packaging diameter 50 mm. 22 packaging + string were used. It lost 6 kg of 16 kg during drying. The salami in the video still needs to mature, preferably for another 2 - 3 weeks. Drying took place at a temperature of 14 - 16 °C with an air humidity of 65 - 75% Do you also want to be a butcher? Finish your school? Check out our school in Ústí nad Labem https://www.obchodniskola.cz/ You can also find interesting courses at http://www.mistrmalek.cz! SMOKING STOVE FROM VIDEO and a 5% discount for you from Mistr Málek, use the code: PEPA Borniak galvanized 70 https://www.grilykrby.cz/products/udi... Borniak 150 stainless steel https://www.grilykrby.cz/products/udi... www.grilykrby.cz