Sheep Salami

Ingredients for Sheep Salami

Instructions for Sheep Salami

To prepare the Sheep Salami recipe, please follow these instructions:

The salted veal is mixed with color and chopped through a 3mm slice of wolf and then chopped into the chopping machine, where it is chopped easily with the remaining salt, sugar, salt and white pepper.

This chopped calf crank is now firmly pressed and placed in the cold room +1 to +4 degrees for about 24 hours.

The sifted sheep meat is chopped through the 20 mm dial on the wolf and also placed in the cold room for about 24 hours.

Then it is taken out and while it is still cold, chopped, chopped solid sheep fat is chopped with veal and veal. The fathers are then thoroughly pierced and formed immediately. The shutdown can, for example, Spoon in beef skewers 60-65 mm. Or even 90-105 mm.

After salting, the sausages are thrown, this drying must be carried out so that moisture can still be able to give off the sausages.

When the sausages are dried and white salted, they are hung in the smoke oven and smoked in cold smoke (17-21 degrees) until they are thoroughly smoked