Curing salt with a mix of herbs and spices - 65 g

DESCRIPTION

... because homemade means better! Curing salt with a mix of herbs and spices that is excellent for preparing cooked and smoked sausages. Thanks to curing, the meat retains its appetising colour and b... more >

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SYMBOL

410014

EAN

5908277716509

BRAND

BROWIN

Description


... because homemade means better! Curing salt with a mix of herbs and spices that is excellent for preparing cooked and smoked sausages. Thanks to curing, the meat retains its appetising colour and becomes microbiologically stable. Meanwhile, the herbs and spices included in the mix provide it with excellent taste and extraordinary aroma.

Recipe for Traditional Sausage

Prepare the following: 600 g of pork shoulder, 500 g of pork neck, 400 g of bacon, 200 g of pork fat, 200 g of beef, 100 g of pork loin, 100 ml of water, 1 pack of “Pekla” for standard sausages, and pork intestines. Grind the pork neck, pork shoulder and pork loin with a meat grinder using the mesh size of 12 mm. Grind the bacon and pork fat with a meat grinder using the mesh size of 8 mm. Grind the beef twice using the smallest mesh size available. Add 100 ml of cold water to the beef and knead it until white mush appears. Next, combine all types of meat together, add the content of 1 pack of “Pekla”, and knead thoroughly. Leave in a refrigerator for 24 h. 20 minutes before taking the meat out of the refrigerator, prepare the pork intestines. Rinse the meat thoroughly and leave it in lukewarm water. Take the meat out and knead it for a while longer. Then taste it and season it to taste, if necessary. Use the sausage stuffer to fill the intestines (do it quite tightly, but in such a manner as to enable twisting and forming the sausage). Leave the sausage to dry for about 1-2 h in room temperature. It is best to hang them for that purpose, e.g. on a meat smoking stand. After the sausage has dried, move it to the smokehouse and smoke it in the temperature of 50-60°C for 1.5 h (until it turns gold). Next, scald the sausage in water with temperature of 75°C for about 15 minutes (cut off a piece of sausage and check whether it is scalded well).

You can find more recipes at: www.browin.pl/przepisnik.

Ingredients: non-iodised rock salt – sodium chloride (NaCl), mix of herbs and spices (granulated garlic, black pepper, marjoram, nutmeg, chilli pepper), potassium nitrate (E252).

The product may contain trace amounts of mustard, celery, soybeans, sesame, gluten, nuts.

Best before: date and batch number on the packing.

Curing salt with a mix of herbs and spices - 65 g

Curing salt with a mix  of herbs and spices - 65 g

3,24 zł

AVAILABILITY

Large amount

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