Misty Gully Hungarian Salami Seasoning 265g

Ingredients: Salt, paprika, pepper, garlic, sugar, dextrose.

Directions for use: Use 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 Bactoferm TSPX and 15g of Misty Gully Cure #2. Fill size medium-large fibrous casings. 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 Bactoform Mold 600. Store sausage at 12-14c and 80% humidity for 4-8 weeks until 30-43% weight loss has been achieved.

Store seasoning in a cool, dry place away from direct sunlight. Use only as directed.

Great care and responsibility needs to be taken when making any fermented sausage. Results 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 (Producer) and Firebrand Australia Pty Ltd (Retailer) will not be held responsible for the outcome.