Cleaver CSCWE240 사용자 설명서 - 페이지 19

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12. Recipes

Salami Suggestions

Why not try your own flavours or some these suggestions (per 1kg of meat)

SALAMI PICANTE

70% lean pork shoulder

30% pork back fat (⅓ hand diced)

30g fine sea salt (or 27.5g fine sea salt and

2.5g curing salt #2)

4g Kampot black pepper, cracked

4g crushed chilli flakes

5g fennel seeds

70mL chilled red wine

SALAMI VENISON

65% lean vension

10% lean pork shoulder

25% pork back fat (⅓ hand diced)

30g/kg fine sea salt (or 27.5g fine sea salt

and 2.5g curing salt #2)

2.5g Kampot white pepper, cracked

3.5g coriander seeds, crushed

1.75g juniper berries, crushed

1g mace, ground

DRIED CHORIZO

70% lean pork shoulder

30% pork back fat (⅓ hand diced)

25g fine sea salt

2.5g curing salt #2

10g sweet paprika

10g smoked paprika

10g Turkish pepper (biber)

2g Kampot black pepper, cracked

0.5g cloves, ground

2g dried garlic flakes, crushed

50mL white wine

FENNEL + TOKAY

70% lean pork shoulder

30% fat (⅓ hand diced)

30g fine sea salt (or 27.5g fine sea salt and

2.5g curing salt #2)

7g fresh wild fennel seeds

1.5g dried garlic flakes

4.25g Kampot red peppercorns, cracked

1g cinnamon

50ml tokay

SAUCISSON SEC SALAMI

75% lean pork

25% pork fat (½ hand diced)

30g fine sea salt (or 27.5g fine sea salt and

2.5g curing salt #2)

3.5g Kampot black pepper, cracked

3.5g quatre epice

0.5g nutmeg, ground

SALAMI DUCK L'ORANGE

40% lean duck meat

40% lean pork shoulder

20% pork back fat (⅓ hand diced)

30g fine sea salt (or 27.5g fine sea salt and

2.5g curing salt #2)

0.5g cardamom seeds, ground

0.5g five spice

1g mace, ground

3g Kampot white peppercorns, crushed

6mL Triple Sec Liqueur

27.5g pistacchio, crushed

1 orange, zested