|Lean pork-shoulder, leg||750 g||1.65 lb|
|Back fat||250 g||0.55 lb|
Ingredients per 1000g (1 kg) of meat
|Sea salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Black pepper||3.0 g||1-1/2 tsp|
|Garlic, minced||7.0 g||2 cloves|
|Water||60 ml||2 oz fl|
- Grind lean pork through 1/2” (12 mm) plate.
- Cut back fat through into 3/8” (10 mm) cubes.
- Mix/knead lean pork with salt and cure #1 until sticky. Add water and spices and remix. Add fat cubes and mix all together.
- Stuff into 32-34 mm hog casings. Make pairs linked together with a wooden skewer.
- Place in a preheated to 50° C (122° F) smokehouse. When the sausages are dry to the touch, apply hot smoke around 55° C (130° F)until a brownish red color is obtained. This may take 30-60 minutes, Original recipe calls for smoking with beech wood.
- Gradually start increasing the temperature (no smoke applied) to 85° C (185° F) until the sausages reach 70° C (158° F) internal temperature.
- Cool the sausages by spraying them with cold water or with cold air.
- The sausages are safe to consume, however, they are often boiled in a hot water for a few minutes.