Wannan girke-girke ya fito ne daga Bavarian ba} ar fata, wanda ya rasa naman alade da aka samo shi, a cikin mahaifarsa. Har ila yau, an san shi a matsayin Coppa, labaran Italiya, irin wannan nama ana kiransa "Rohschinken" a Jamus, ko kuma "raw ham." Tun da matakan sun hada da shan taba da magani gishiri a cikin wannan girke-girke, ba lallai ba ne.
Har ila yau, yana amfani da naman alade mai nisa, mai tsada, mai nauyin kilo 4 zuwa 5, nau'in da kuke samo ɗakin ajiya-an cika shi a cikin kayan sayarwa daga lokaci zuwa lokaci, maimakon wani kwata ko kwata. Ya fi sauƙi a samu da kuma riga an daɗe, wanda zai sa ya fi sauƙi a rike. Sabon katako zai yi aiki tare da wannan girke-girke.
Kayan aiki: Firiji, smoker , 'ya'yan itacen itace kwakwalwan kwamfuta ko igiya itace kwakwalwan kwamfuta, kwalliyar auduga, wuri mai sanyi don rataye nama
Abin da Kayi Bukatar
- 30 grams gishiri (teku)
- 3 grams launin ruwan kasa
- 3 grams barkono barkono (ƙasa mai laushi)
- 5 grams Juniper berries (coarsely ƙasa)
- 1 grams
- nutmeg (ƙasa da ƙasa)
- 1/2 gram kirfa (ƙasa mai laushi)
- 2 cloves (ƙasa mai laushi)
- 1 bay ganye (crumbled)
- 1 tablespoon Fennel iri (ƙasa m)
- 1 - 2 teaspoons coriander (coarsely ƙasa)
- 1 - 2 teaspoons
- caraway (ƙasa da ƙasa)
- 1 teaspoons
- marjoram (dried)
- 1 dried barkono barkono (crumbled)
- Zaɓin: tafarnuwa guga man, don dandana
- 4 -5 fam alade loin (ko naman alade)
- 1 gilashin ja giya
- Zabin: 1 vodka gilashi ko rum
- 2 gurasar man zaitun
Yadda za a yi shi
- Mix dukkan sinadaran tare don samar da rub, da kuma shafa shi a duk abincin da kake amfani dasu. Sanya nama cikin jakar filastik.
- Ƙara karamin gilashin giya mai ruwan inabi da karamin gilashin vodka ko rum (a zaɓi) zuwa jaka. Rufe jaka kuma sanya a cikin firiji.
- Kunna kowace rana har zuwa kwanaki 50.
- Wanke nama kuma bari ya bushe a cikin dakin sanyi mai sanyi (kimanin 65 ° F). Ya kamata a bushe dan kadan a gefuna.
- Idan babu mai a kan nama, tofa ko goge shi da man zaitun.
- Shafe shi a kowace rana don kwanaki 4 don da yawa. Bari shi hutawa a dakin sanyi mai sanyi a tsakanin. Rubuta shi da mai a tsakanin.
- Yi amfani da shi a cikin wani abu mai sauƙi, siffar ɗaukar hoto tare da igiya. Kunsa shi a cikin jakar jakar da rataya shi a cikin wani cellar ko mai sanyi garage. Baƙon ya ajiye ciwon kwari a bay.
- Sauke shi daga lokaci zuwa lokaci kuma ya mirgine shi don gwada daidaito na nama. Dangane da zafi da zazzabi, naman zai kasance a shirye a cikin makonni masu yawa (rani) zuwa wasu watanni (hunturu).
Bayanan kula:
Wannan nama zai ci gaba da dakin zafin jiki na dan lokaci, amma yawancin mutane suna ajiye shi a cikin firiji ko rage shi da bakin ciki kuma su daskare shi.
Wannan girke-girke yana kira ga gishiri na teku na yau da kullum, wanda ya ƙunshi kadan sodium nitrite, gishiri wanda zai hana kwayoyin halitta irin su Clostridium botulinum . Wasu hamsin kasuwancin da aka yi da gishiri na yau da kullum amma yawancin ana yin su tare da gishiri gishiri ko gishiri mai ruwan hoda . Feel kyauta don amfani da gishiri mai ruwan gishiri a wannan girke-girke maimakon gishiri a teku, shi ne mafi aminci daga yanayin tsaro na abinci.
Duba girke-girke na naman alade a gida kuma daya don warke, kyafaffen Kasseler (naman alade loin) a nan .
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 250 |
| Total Fat | 9 g |
| Fat Fat | 3 g |
| Fat maras nauyi | 4 g |
| Cholesterol | 62 MG |
| Sodium | 1,112 MG |
| Carbohydrates | 16 g |
| Fiber na abinci | 1 g |
| Protein | 18 g |