Make Sausage Yourself: The big book on sausage production Sausage, smoking and curing with natural ingredients. The most delicious recipes for ham, bacon, salami, sausages by Jagger Davis

Author:Jagger Davis
Language: eng
Format: mobi, epub
Published: 2020-11-23T16:00:00+00:00

10.12 Authal hut salami

For 1 kg

Preparation time: at least 5 weeks

Preparation method: cold smoking

Preparation:

700 g of lean, tendon-free pork

300 g back fat

28 g curing salt

3 g icing sugar

1.7 g crushed pepper

1 g garlic granules

1 g crushed juniper berries

1 g of crushed coriander

63 ml of brandy

Starter cultures (amount according to manufacturer information)

Beef wreath casing or raw sausage synthetic casing (from 40 mm)

Preparation:

1. Mix the spices. Cut the pork into medium-sized pieces, mix with the spices and cure for 2 days in the fridge in a slightly inclined bowl.

2. Dice the frozen bacon. Grind the pork with a 6-8 millimeter diameter slice.

3. Mix all ingredients (including starter cultures and brandy) well.

4. Fill the intestines nicely tight.

5. Hang to dry for 2-3 days.

6. 2-4 cold smoking passes at will.

7. Let it mature for 4-6 weeks.

11. Pate & sausage spread

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