Cleaver CSCBO360 Gebruikershandleiding - Pagina 19
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Pagina afdrukken12. 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
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