Я някой който си е правил луканка да каже - месото сурово ли се пълни в червата?? Май ще спра да ям салами
В червото с нещо специално ли се натиква месото или като изсъхне само си става твърдо и набито? На някаква специална температура ли съхне или да си ги окача на балкона? Как не се разваля докато съхне?
Pepperoni Instructions:
PEPPERONI INGREDIENTS:
Yield: 10 Pounds
7 lb Pork butt, cubed, fat includ
3 lb Lean beef chuck, round, or
5 tablespoon Salt
1 tablespoon Sugar
2 tablespoon Cayenne
3 tablespoon Sweet paprika
1 tablespoon Crushed anise seed
1 teaspoon Very finely minced garlic
1 cups Dry red wine
½ teaspoon Ascorbic acid
1 teaspoon Saltpeter
6 Feet small hog casings
Grind meats separately through the coarse disk. Mix together with remaining ingredients; spread out in a large pan, cover loosley with wax paper and let cure in the refrigerator 24 hours. Prepare casings, stuff and twist into 10" links. Using cotton twine, tie two separate knots between every other link, and one knot at the beginning and another at the end of the stuffed casing. Cut between the double knots. This results in pairs of Hang to dry for 6-8 weeks. Once dried, the pepperoni will keep, wrapped, in the refrigerator for several months.
Your Pepperoni is ready. Good luck!
