Salame Hamburguês Defumado Alemão Charcutaria artesanal

smoked german style salami, charcuterie, dry cured salami, curing meat. how to make smoked salami 800 g pork – 40%; 800 g beef – 40%; 400 g fatback – 20%. Spices 42 g salt – 2,1%; 1 g black pepper corns – 0,05%; 1 g ground white pepper – 0,05%; 2 g smoked paprika – 0,1%; 0,5 g ground clove; 4 g garlic flakes 0,2%; 1 g ground nutmeg – 0,05%; 10 g sugar or dextrose – 0,5%. Starter culture, casing, preservative and color fixing ingredients 0,4 g – starter culture(latic acid bacterias for fermentation - acidification purpose) – 0,02%; 5 g antioxidant mix (with sodium erythorbate) – 0,25%; 5 g nitrite salt(6% nitrite, 3% nitrate, 91% salt) – 0,25%; Collagen casing - 60, 70 or 80 millimeters