Download "21 days in the fridge. Handmade. Easy and satisfying to transform and preserve meat."
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Description:
21 days in the fridge. Handmade. Very easy and satisfying to see the transformation of the meat. Meat preservation. Plain salami or homemade dry-cured sausage. This recipe is the simplest and most recommended to start on this journey. It's a basic recipe that only takes salt, pepper, wine and garlic, but the result is surprising, especially for those who ate only industrialized versions. Ingredients - 1 kg of pork, containing approximately 80% meat and 20% fat; - 15 g of salt; - 3g of salt(91%) with nitrite(6%) and nitrate(3%); - 3 g pepper black; - 5g of garlic powder; - 50ml of wine; - Collagen 26 mm in diameter.
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