Pepperbite

Summary

Ingredients

• 350 g pork, streaky
• 350 g beef, streaky
• 300 g bacon, reen
• 25 g curin salt
• 15 g paprika powder, hot
• 5 g black pepper, round
• 1 g chilli powder
• 1 tablespoon brandy
• 1 teaspoon sugar

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Instructions

1. Parry the meat carefully, ensure a low working temperature. If you wolf yourself, please freeze the meat for a good 3 hours in the frozen food.
2. Now grind through the middle disc together with the spices. Carefully mix the minced meat with the dough hook of the food processor or with your own hands. Season to taste, add brandy, season if necessary.
3. Now fill the sausage mixture into the prepared casings. The best way to make the sausage is with a simple meat grinder with a matching nozzle or a sausage filling syringe.
4. Now hang the sausages, which are already a little sweaty, on incense sticks or other suitable hooks to dry. The environment should be draft-free, damp and approx. 10 ° C.
5. A refrigerator that is only used for this purpose is the ideal climatic chamber for tires.
6. When the sausages are dry and nicely reddened after a few days, then off to the cold smoke. One or two passes are enough.
7. The finished sausages can be stored in dry rooms. They then get harder and harder over time. If you want to consume it fresh and lubricious for a long time, wrap it thickly in aluminum foil in portions and put it in the frozen food.
8. If you like it, you can mix in a clove of garlic, chopped in salt.
9. A note: always taste the progress on a sausage, while drying it, take it easy, even during cold smoking. You then get a better feel for sausage production.

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