Salami Premix 1kg
A basic premix for the preparation of Salami with phosphates, ground spices and coarse black pepper.
This Salami premix is used for cured, smoked and cooked sausages consisting of beef or pork
23.4kg meat and fat, 1.0kg premix, 0.6kg of claret/red wine, 45 grams of denkurit (quick cure)
Mince meat to required texture.
Mix premix, wine and denkurit (quick cure) together to form a slurry.
Mix meat and slurry together.
Mince until required texture is achieved
fill out into sausage casings