Raw Eater

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 14 hrs
Course Main Course
Cuisine European
Servings (Default: 1)

Ingredients

  • 750 g pork shoulder, lean
  • 250 g bacon (back bacon)
  • 22 g curin salt
  • 4 g black pepper
  • 2 g nutme, round
  • 2 g coriander powder
  • 1 g allspice powder
  • 1 g caraway powder
  • 2 g arlic powder
  • 3 g cayenne pepper
  • 3 g lucose
  • 1 g sodium ascorbate
Raw Eater
Raw Eater

Instructions

  1. The finely chopped meat and bacon are minced with the 5 mm slice, whereby the bacon should be frozen so that the cut is beautiful. The sausage meat is kneaded well with the spices and filled into cal. 30/32 pork casings.
  2. After 1 - 2 days of reddening / drying, the sausages are cold smoked, 2 smoking courses of approx. 8 hours each should be enough. The sausages are then left to dry for approx. 14 days.

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