Summary

Ingredients

• g 1,400 pork, lean
• 600 g bacon (back), meatier, without rind
• 50 g curin salt
• 8 g pepper, white
• 1 tablespoon, leveled mustard seeds
• 8 g lucose
• 1 tablespoon Maggi
• 2 cl rum
• Intestines
• Incense flour, beech, fine

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Instructions

1. Let the meat and bacon freeze for two hours and then drive them through the 2 mm perforated disc of the mincer. Add the spices and rum and stir for five minutes.
2. Fill the sausage mass into the casings and let it redden for two weeks in a cool, airy room. Then smoke it cold once a day for a week.