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CROWN NATIONAL ANZ RUSSIAN COOKED SALAMI, 1 Kg (expiry Nov 2017)

  • Image 1
  • Our customer Kel with mix prepared.
  • The mix suffer into casings and ready to rest in the fridge for 12 hours before drying.
  • The salami hanging in the drier for another 12 hours, then ready to be cooked until internal temperature of salami has reached 72 deg C.
Price:
$5.45
Current Stock:
7
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Product Description

A strong Russian flavour with pepper and garlic. Gluten free.

Instructions: use 65 g spice per Kg meat.

Ingredients: Salt, soy protein isolate protein (soy), tapioca starch, phosphate (E452), dextrose, spices and spice extracts, antioxidant (sodium erythrobate), vegetable oil (canola seed),flavour enhancer, flavourings; Curing agent (packed separately): salt, curing agents, preservatives (sodium nitrate and sodium nitrite).

Allergens: may contain cows milk or egg.

 

SPECIAL! PRICE DROPPED FROM $9.45 TO $5.45 IN VIEW OF EXPIRY DATE 3/11/2017

Suggested meatblock  
Lean meat (70:30) 15 Kg
Ice water 4 L
Spice pack 1 Kg
Total 20 Kg

Made in South Africa by Crown Foods. Website: www.crownnational.co.za

How to  make Russian/Cooked Salami using the bowlcutter

PREPARATION:
1. Pre-mince meat 70/30 through a 13 mm plate and chill.
2. Open Crown Batch Pack and remove curing salt component.
METHOD:
1. Cutter 3 mm minced meat with salt pack ±4 revolutions.
2. Add 1/2 of ice and cutter at high speed until good binding is achieved.
3. Add rest of Crown Batch Pack and once well mixed in, add rest of the ice and complete cuttering.
4. On slow speed add coarse minced meat and cutter to ±5 mm particle size.
5. For cooked salami add 2 g/Kg whole mustard seed and run on slow speed for 3 revolutions.
6. Fill into either 32/34 Gold Crown ® Hog Casing or Fibrous Salami Casings.
7. Dry at 55º C, hot smoke at 65º C until desired colour is achieved.
8. Cook at 75º C to internal core temperature of 72º C.
9. Chill product in iced water.

 

 

 




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