Rheinische Bratwurst-Smoked

A German smoked pork sausage.

MeatsMetricUS
Pork (shoulder)1000 g2.20 lb
Ingredients per 1000g (1 kg) of meat
Salt16 g2.5 tsp
Cure #12.5 g1/2 tsp
White pepper2.0 g1 tsp
Cardamom0.25 g1/8 tsp
Mace0.5 g1/4 tsp
Instructions
  1. Grind pork through 3/8” (10 mm) plate.
  2. Mix pork with salt, cure and spices.
  3. Stuff about into 32 mm hog casings.
  4. Apply smoke at 60° C (140° F) for 1 hour.
  5. Cool, again refrigerate.
  6. Fry or barbecue afore serving.

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