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Wildsvleis-Salami

  • Ben Heystek
  • Jan 2, 2016
  • 1 min read

2kg Wildsvleis, sonder Bene en senings, in 50-mm blokkies gesny 1.75kg Varkvleis, sonder Bene en senings, in 50-mm blokkies gesny 2 Knoffelhuisies, fyngemaak 20ml Sout 10ml Vars gemaalde swartpeper 10ml Salpeter 125ml Droë rooiwyn 750g Spek in 3mm blokkies gesny Salami omhulsel, 50mm in deursnee

Meng vleisblokkies met al die geurmiddels, behalwe die wyn en spek. Maal grof en voeg die wyn by. Meng liggies maar deeglik en maal nog ‘n keer. Voeg gesnyde spekblokkies by. Stop omhulsel baie styf en bind met tou vas. Laat twaalf uur hang om geur te trek en omhulsel te laat droog word. Berook vier uur en hang tien dae lank op ‘n koel plek om droog te word.

 
 
 

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