Summary

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

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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.