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.
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.
Even with a diet as strict as a raw food diet, you can treat yourself to something sweet! Here is a recipe for Raw Brownie. Cook: 1 hour Servings: 2-4 Ingredients Walnut – 80 Grams (70 grams – for the base, 10 grams – for ganache) Almonds – 70 Grams Dates...