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LINGUIÇA CALABRESA CURADA Charcutaria Artesanal

Published on May 30, 2018 342,053 views

Calabrian dry cured sausage
Italian dry cured sausage

Ingredients

Pork butt or shoulder – 1100g
Fat Back – 130g
Table salt – 26g
Instacure#1 – 3,25g
antioxidant/color fixing – 3,25g
Calabrian pepper – 6,5g
Black pepper – 3,9g
Paprica – 3,9g
Red wineo – 13g
Water – 50g
Fennel seed – 6,5g

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