Salamini Italiani alla Cacciatora

Salamini Italiani alla Cacciatora is a accepted baby sausage additionally accepted as Hunter’s sausage. Hunter’s sausage can additionally be begin in added countries, for archetype German Jadgwurst or Brightness Mysliwska sausage. The sausage owes its name to the attitude that already it was the meal of hunters, who acclimated to backpack it in his bag during the hunting.
Salamini Italiani alla Cacciatora carries PDO, 2001 classification.

MeatsMetricUS
Lean pork, shoulder, leg (ham), loin700 g1.54 lb
Back fat, jowls, pork belly300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Pepper1.0 g1/2 tsp
Garlic, minced7.0 g2 cloves
Dextrose3.0 g1/2 tsp
Sugar3.0 g1/2 tsp
Red wine15 ml1 Tbsp
T-SPX culture0.12 guse scale
Instructions
  1. Grind angular pork through 1/4” (6 mm) plate.
  2. Dice fat into 1/4” (6 mm) cubes.
  3. Soak minced garlic in red wine.
  4. 30 account afore bond deliquesce amateur ability in 1 tablespoon de-chlorinated water.
  5. Mix angular pork with alkali and cure #2. Add spices, wine and culture. Mix. Add diced fat and mix all together.
  6. Stuff durably into 65 mm accustomed casings authoritative 6” (15 cm) links.
  7. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  8. Dry at 18-25° C (64-77° F), 65-75% clamminess for 1 week.
  9. Dry at 15→12° C (59→53° F), 65-75% clamminess for 3-4 weeks.
  10. Store at 10-12° C (50°-55 F), 75% humidity.

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