{"product_id":"hungarian-salami-seasoning","title":"Hungarian Salami Seasoning","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"JsGRdQ\"\u003eMake the perfect Pepperoni at home. Don’t guess with ingredients, we make it simple with our traditional Hungarian style salami seasoning made from premium quality spices.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none\"\u003eDirections for use:\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none\"\u003eUse 4kg lean pork, 1kg pork back fat. Mince near frozen meat through a 6mm plate. Mix 5kg ground meat with Hungarian Seasoning, 100ml of Tokay sweet wine or similar, 5g of\u003cspan\u003e \u003c\/span\u003eBactoferm TSPX\u003cspan\u003e \u003c\/span\u003eand 15g of\u003cspan\u003e \u003c\/span\u003eMisty Gully Cure #2.\u003cspan\u003e \u003c\/span\u003eFill size medium-large fibrous\u003cspan\u003e \u003c\/span\u003ecasings. Hang for 72 hours at 20-25c and 80-90% humidity. Apply cold smoke at 14c for several days, a few hours per day, until desired colour is achieved. Apply\u003cspan\u003e \u003c\/span\u003eBactoform Mold\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none\"\u003e600. Store sausage at 12-14c and 80% humidity for 4-8 weeks until 30-43% weight loss has been achieved.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none\"\u003eStore seasoning in a cool, dry place away from direct sunlight. Use only as directed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none\"\u003eIngredients:\u003c\/span\u003e\u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none\"\u003e\u003cspan\u003e \u003c\/span\u003esalt, paprika, pepper, garlic, sugar, dextrose.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"cvGsUA direction-ltr align-center para-style-body\"\u003e\u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none\"\u003eGreat care and responsibility needs to be taken when making any fermented sausage.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"OYPEnA text-decoration-none text-strikethrough-none\"\u003eResults can vary significantly due to a number of factors including ingredients, method, cleanliness, meat source and drying conditions. As such, Smoked and Cured Pty Ltd will not be held responsible for the outcome.\u003c\/span\u003e\u003c\/p\u003e","brand":"Misty Gully Rubs and Sauces","offers":[{"title":"Default Title","offer_id":52691861209373,"sku":"MGSSH","price":14.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0712\/6148\/7389\/files\/hungarian-front-for-web.png?v=1786119845","url":"https:\/\/huntervalleyheating.com.au\/products\/hungarian-salami-seasoning","provider":"Hunter Valley Heating","version":"1.0","type":"link"}