A spicy thing.
Ten days is the tuna salami now on the air and it is vakumieren to time them. Longer I can not hang, because the humidity in the storage room is not high enough and the salami dries very quickly. The pickling salt but needs another twenty days to edible be why the sausage wrapped in the refrigerator now disappears. The salami is made of 850 grams of minced tuna, 130 grams of green Speckbrunoise, 23 grams of pickling salt, garlic, ginger, roasted coriander and white pepper and was tossed before drying in rice starch.
The idea of fish to be processed into sausage like right away evoke mixed feelings but the fish does not smell of fish sausage. In general this is how the salami like a salami. The consistency of the fat content of tuna is actually surprisingly good for a salami. Yet probably no one will try to squeeze the very last tuna stocks in our seas just guts. The manufacture of sausage was used primarily to attempt to preserve the surplus in the long term.
Nevertheless helps the experiment, the fundamental divide between fish and meat in the head to loosen a little.
0 comments:
Post a Comment