12-18-2004, 05:00 AM
Per Sausage
500 g pork, more lean than fatty 1/2 ounce coarse salt 1/8 ounce black pepper 1/8 ounce liquid glucose (optional) 1 pinch dried garlic 1/4
teaspoon mustard seeds
1. Mix all the ingredients together well and grind finely through a meat grinder. 2. Knead the mixture for 5 minutes. 3. Stuff the mixure into natural skins, naturine skins or silk skins. 4. Thin sausages need 7 days at lukewarm room temperature to dry properly and thick sausages up to 14 days. 5. Too much heat in the first 3 days can lead to fermentation. 6. Either smoke twice or eat as is.
500 g pork, more lean than fatty 1/2 ounce coarse salt 1/8 ounce black pepper 1/8 ounce liquid glucose (optional) 1 pinch dried garlic 1/4
teaspoon mustard seeds
1. Mix all the ingredients together well and grind finely through a meat grinder. 2. Knead the mixture for 5 minutes. 3. Stuff the mixure into natural skins, naturine skins or silk skins. 4. Thin sausages need 7 days at lukewarm room temperature to dry properly and thick sausages up to 14 days. 5. Too much heat in the first 3 days can lead to fermentation. 6. Either smoke twice or eat as is.