Summary
| Prep Time | 1 hr |
| Total Time | 14 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- 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.
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