Summary

Ingredients

• 200 g beef
• 350 g pork shoulder
• 300 g pork cheek
• 150 g mineral water, ice cold
• 18 g curin salt
• 2 ½ g pepper
• 0.5 g ½ nutme
• 0.5 g ½ coriander
• 2 g paprika powder
• 0.25 g ¼ iner
• 0.25 g ¼ cardamom
• 10 g onion (s)
• 1 g ascorbic acid
• 5 g cutter aids
• 8 g pork rind, (rind protein)
• 1 g lutamate, optional

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Instructions

1. Cut the chilled meat to size, mix with all the ingredients and mince with the 3-disc. Then chop while slowly adding the mineral water and fill in 20/22 or 22/24 string.
2. The rind protein replaces the rind block and makes the sausages plump.
3. Leave to dry for 30 minutes at 50 ° C in the smokehouse. Smoke on paint for 45 minutes at 60/70 ° C. Then brew for 1 min. At 75 ° C per mm in diameter.