Mit salami Non Veg new Item test and easy -

Mit salami recipes

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1 kg of meat

20th test for salt

5g sugar

No. 3 egg

20 grams of milk powder

10 grams of pink salt

0.5 cardamom

100 grams of ice

100 g ice cold water

Cooking:

1. Grind your meat and meat separately in meat grinders. If you don’t have one, cut your meat into small pieces. Season the ground meat with salt and sugar as per the recipe and leave it in the fridge overnight. This will allow your meat to mature and cook nicely.

The next day prepare all your ingredients and place the ground meat in the fridge for 30 minutes and an hour. Slightly cooling the meat will help it build up better together. Then mix all the ingredients together and pass through a meat grinder at least a few times or use a food processor to make sure your mixture is really bonded together. Once you have passed the "sticky test" you will know that: if you grab a piece with the palm of your hand and throw it under the meat, it should stick to your hand.

Now it is ready to roll. Grab some plastic film and roll very tightly until the meat feels like sausage. Tie the edges of the sausage as tightly as possible with some thread.

Now place the sausage in a plastic bag.

 Prepare a pot with water and carefully lower your sausage in such a way that air escapes from the bag and it is completely submerged under water. This will create a vacuum inside the bag which will help it to cook optimally. Use a thermometer to bring the water to 65-70 C and cook the sausage for about 3 hours or until it reaches 65 ° C in the center.

Once the sausage is cooked, remove it from the water, and immediately place it on an ice bath.

 When it cools it is ready to eat. Enjoy!

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