Homemade Rind Stomach

Summary

Ingredients

• 500 g pork belly, with rind
• 500 g pork, lean, shoulder sheer or le
• 250 g beef, lean
• 250 g pork rind
• 30 g curin salt
• 4 g pepper, round white
• 2 g arlic powder
• 1 g nutme
• 1 g allspice
• 5 g Mai
• 3 cup broth

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Instructions

1. Cook the meat and rind for 1 hour.
2. Then let it cool down and cut the pork belly into 5cm long strips as thick as a pencil.
3. Grind rinds and beef through the 3mm, lean pork through the 8mm.
4. Add salt, spices and stock to the mixture and mix everything well.
5. Fill the rind stomach in cans and boil down for approx. 2 hours or fill it in the intestines and scald at 80 ° C - 1 minute per mm of sausage dia.