Vleisland Wild Salami – 700g

– Maak jou eie gerookte wildsalamie!
– Tradisionele geur met Vleisland se Wild Salami Speserye!
– Geen vullers – net goeie bestanddele en regte geur!

– Geen MSG, Geen Gluten, Geen Kleurmiddels – behalwe pienk sout-curing, Geen Geurmiddels, Geen Preserveermiddels – behalwe pienk sout-curing, Geen Melk, Geen Neute, Geen Eier, Geen Vullers, Geen Antiklontermiddels.

Curing Sout:

Die spesery pak bevat pienk curing-sout, wat vir die curing-proses gebruik word. Curing-sout bevat nitriet en moet altyd volgens die voorgeskrewe hoeveelheid in die spesery pak gebruik word. Moenie ekstra curing-sout byvoeg nie.

Bestanddele:

• 11 kg Seninglose Wilds- of Beesvleis
• 4 kg Skaapstert-, skaap lyf-, bees lyf- of brisket vet
• 700 g Vleisland Wild Salami Speserymengsel
• 60 ml Droë rooiwyn (opsioneel)

Metode:

1. Maal die vleis deur ‘n 4–6 mm siffie en vries dit. Vries die vet sonder om dit te maal.
2. Sny die gevriesde vet en vleis in klein blokkies van ongeveer 2–3 cm.
3. Maal nou die vleis en vet saam deur ‘n growwe siffie (8–13 mm).
4. Meng die speserye en rooiwyn (opsioneel) deeglik in.
5. Week 15 salami- of visnet-omhulsels (casings) vir 5 minute in koue water.
6. Maal die mengsel weer deur ‘n fyn siffie (4–6 mm).
7. Stop die mengsel dadelik styf in die omhulsels (ongeveer 50 mm kaliber).
8. Laat dit vir 6–8 uur in die yskas lê in ‘n plastieksak.
9. Hang dit uit vir ‘n paar uur om af te droog.
10. Rook dit vir ongeveer 8 uur met koue rook.
11. Laat dit weer vir 6–8 uur in die yskas lê.
12. Hang dit weer uit om droog te word.
13. Gee dit ‘n tweede koue rook vir ongeveer 8 uur.
14. Laat dit vir ongeveer 5 dae in die yskas hang, of totdat dit volgens jou smaak reg is.

Belangrike Wenk:

Werk altyd met gevriesde of yskoue vleis. Hou die vleis en vet so koud as moontlik gedurende die maal- en meng proses.

Vleisland Wild Salami – 700g

– Make your own smoked wild salami!
– Traditional flavour with Vleisland Wild Salami Spices!
– No fillers – just good ingredients and real flavour!

– No MSG, No Gluten, No Colourants – except pink curing salt, No Flavourings, No Preservatives – except pink curing salt, No Milk, No Nuts, No Eggs, No Fillers, No Anti-caking Agents.

Curing Salt:

The spice pack contains pink curing salt, which is used for the curing process. Curing salt contains nitrite and must always be used according to the prescribed quantity in the spice pack. Do not add extra curing salt.

Ingredients:

• 11 kg Sinew-free Wild or Beef Meat
• 4 kg Sheep Tail, Sheep Body, Beef Body or Brisket Fat
• 700 g Vleisland Wild Salami Spice Blend
• 60 ml Dry Red Wine (optional)

Method:

1. Mince the meat through a 4–6 mm plate and freeze it. Freeze the fat without mincing it.
2. Cut the frozen fat and meat into small blocks of approximately 2–3 cm.
3. Mince the meat and fat together through a coarse plate (8–13 mm).
4. Mix in the spices and red wine (optional) thoroughly.
5. Soak 15 salami or net casings in cold water for 5 minutes.
6. Mince the mixture again through a fine plate (4–6 mm).
7. Immediately stuff the mixture tightly into the casings (approximately 50 mm calibre).
8. Place in the refrigerator in a plastic bag for 6–8 hours.
9. Hang out for a few hours to dry.
10. Cold smoke for approximately 8 hours.
11. Rest again in the refrigerator for 6–8 hours.
12. Hang out again to dry.
13. Give it a second cold smoke for approximately 8 hours.
14. Leave in the refrigerator for approximately 5 days, or until it has reached the desired result.

Important Tip:

Always work with frozen or ice-cold meat. Keep the meat and fat as cold as possible throughout the grinding and mixing process.