Šebreljski Ẑelodec (Stuffed pork stomach)

Sebreljski želodec, a blimp and broiled pork abdomen is produced in a baby breadth in western Slovenia, amid beneath than 60 kilometers west of the basic burghal of Ljubljana. Šebreljski želodec carries PGI, 2011 classification.

Lean pork: shoulder, leg750 g1.65 lb
Pork aback fat250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Sea salt30 g5 tsp
Sugar5.0 g1 tsp
Pepper3.0 g1-1/2 tsp
Garlic10 g3 cloves
  1. Grind angular pork through 3/8” (10 mm) plate. Cut pork abdomen into 5/16” (8 mm) cubes.
  2. Mix meat and spices together.
  3. Stuff into pork stomach, float or bogus case (the bogus case charge be absorbent to acquiesce the damp escape).
  4. Hold for 10 canicule in a air-conditioned allowance (4° C/40° F) amid two lath planks. Abode weight on top board..
  5. Apply a attenuate algid smoke at 18° C (64° F) for 2 days.
  6. Dry amid 10-15° C (50-59° F), 60-80% clamminess for 3-5 months.
This is a specialized artefact that requires applied acquaintance and in adjustment to backpack PGI mark, it charge be fabricated after nitrite or nitrate.It can, however, be fabricated at home application avant-garde crumbling technology what will abundantly access the assurance and will accord to the success of the accomplished sausage:
Include 3.0 g of cure #2.
Include T-SPX ability (0.12 g-use scale).
Follow the aloft instructions (1, 2, 3), but skip the footfall #4 (no captivation required). Abide as follows below:
5. Agitate at 20° C (68° F), 85-90% clamminess for 2 days.
6. Administer a attenuate algid smoke at 18° C (64° F) for 2 days.
7. Dry amid 10-15° C (50-59° F), 60-80% clamminess for 3-5 months.
You can abrade the artefact for 2-3 canicule application boards during the dehydration step.

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