Summary

Ingredients

• 500 g beef (max. 10% fat)
• 300 g pork cheek
• 200 g ice
• 21 g curin salt
• 3 g black pepper
• 2 g paprika powder, hot pink
• 1 g nutme
• 1 g coriander powder
• 0.5 g ½ iner powder
• 1 g celery powder
• 2 g arlic powder
• 1 g lemon peel powder
• 5 g cutter aids with reddenin (accordin to packae information)
• 1 g ascorbic acid
• 1 g lutamate, possibly
• intestine (strings cal .: 24/26)

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Instructions

1. Cut the meat into small pieces and salt it with the curing salt for 1 to 2 days. Then grind with all ingredients except the cutter tool with the 4.5 mm disc. Then, with the addition of the cutter aid and the ice, cut to 12, at most 15 ° C.
2. Fill into the intestines. These sausages can be smoked hot at 50 - 60 ° C after filling, smoking time 1 hour.
3. Then brew at 70 - 75 ° C - per mm dia, calculate 1 minute and shower off with cold.