Summary

Ingredients

• 400 g pork, lean
• 200 g pork cheeks (bacon cheeks)
• 250 g beef
• 150 g ice
• 22 g curin salt
• 3 g pepper, white
• 1 g paprika powder, noble sweet
• 3 g marjoram
• 3 g lemon peel, powdered (bakin lemon)
• 0.2 g arlic powder
• 3 g cutter aids, accordin to reulations
• intestine (string cal. 24/26)

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Instructions

1. Cut the meat into wolf-sized pieces and mix with the curing salt. Mince with the 5-8 disc and let it turn red for 1 day.
2. Cure the beef as well as the pork. Mince with the 5-8 disc and let it turn red for 1 day. After this time, half of the ground beef is cut into fine sausage meat with the ice cream and cutter.
3. Then the rest of the meat and all its ingredients are put into the cutter and cut to the size of a pea.
4. Fill into strings cal. 24/26 - twist off to approx. 15 cm. Let it dry and smoke it warm until the color you want. Then brew for 30 minutes at 75 ° C and cool in water. They taste good heated and fried in water.