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Here I present to you the recipe for wild boar salami. This is the best salami I know! The salami is well seasoned, cold-smoked multiple times, and then allowed to mature in sifted wood ash. The result is a highly aromatic, top-quality wild boar salami with a fantastic taste. Be sure to try the recipe for wild boar salami; the result will impress you!
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Recipe for Wild Boar Sausage
Ingredients:
2.5 kg wild boar meat
500 g pork back fat
30 ml rum
6 cloves of garlic
81 g curing salt
15 g pepper
6 g mustard seeds
3 g rosemary
3 g cumin
3 g coriander
3 g juniper berries
3 g fennel seeds
2 g allspice
1 g thyme
Sausage casing for 3 kg of meat
Instructions:
Cut the meat and fat into cubes and partially freeze them in the freezer.
Grind the meat, fat, and garlic cloves with an 8 mm holed disc.
Pass half of the ground mixture through a fine 2 mm holed disc.
Mix the two ground mixtures together.
Add spices, curing salt, and rum, and knead thoroughly for at least 30 minutes.
Fill the casings using a sausage stuffer and hang them outside for three days to air-dry.
Cold smoke the sausages afterwards using fine-grain beechwood flour and some spices (e.g., oregano, basil, anise, bay leaf). Smoke the sausages seven times, with each smoking session lasting 8-12 hours, followed by an equal period of fresh air exposure.
Let the sausages mature outside for three weeks.
Finally, allow them to age in sifted wood ash for at least ten days.
For a more intense flavor experience, the sausages can be left in the ash for a longer period, giving them a mushroom-like taste. Ash aging is recommended for its unique flavor.