Made these a couple of years ago and they came out fantastic. So we had to make them again. We used ground pork from a local pig farm.
For spices we used following recipe:
Per kg meat:
18 gr salt
2,5 gr cure #1
2gr black pepper ground
1gr nutmeg ground
1gr sugar
1gr caraway ground
1 large garlic clove minced
After casing the sausage, we let them dry in the fridge overnight. Then I coldsmoked them. We let them rest overnight in a ziplock bag. Then I hotsmoked them until internal temp of 68C. Another overnight rest followed by 1 day of drying. The end result was spot on.
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For spices we used following recipe:
Per kg meat:
18 gr salt
2,5 gr cure #1
2gr black pepper ground
1gr nutmeg ground
1gr sugar
1gr caraway ground
1 large garlic clove minced
After casing the sausage, we let them dry in the fridge overnight. Then I coldsmoked them. We let them rest overnight in a ziplock bag. Then I hotsmoked them until internal temp of 68C. Another overnight rest followed by 1 day of drying. The end result was spot on.
Verstuurd vanaf mijn SM-A528B met Tapatalk
