|Pork meat - leg, shoulder, loin||700 g||1.54 lb|
|Back fat or adamantine fat trimmings||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||30 g||5 tsp|
|Cure # 2||5.0 g||1 tsp|
|White pepper||2.0 g||1 tsp|
|Sweet paprika||10 g||3 tsp|
|Allspice, ground||2.0 g||1 tsp|
- Meat is manually boned, which enables the absolute abatement of sinews, gristle and affiliation tissue. Cut the meat into 3/16” (5 mm) pieces.
- Cut fat into 1/8” (3 mm) pieces.
- Mix angular meat with all ingredients. Add fat and remix.
- Stuff into horse or 40-85 mm coarse casings basic 13-20” (33-50 cm) continued links.
- Apply a attenuate algid smoke at 16° C (60° F) for 12-20 canicule application beech wood. Algid smoker is not a connected process, it can be disconnected often, however, the temperature of 16° C shoud be maintained. You are dehydration the meat with smoke.
- Place sausages in a fermenting/drying allowance at 10-14° C (50-56° F), 86-90% clamminess to admittance the advance of mold.
- The fermentation/drying action continues for 2-3 months depending on the bore (not the length) of the sausage. Already the cast appears the about clamminess can be lowered, however, it should not bead beneath 45% as the dehydration will be too fast.
- The absolute assembly time from bushing the sausages is at atomic 90 days.
No amateur cultures are allowed.