Smoked English pork saveloy made with bread

Pork600 g1.32 lb
Pork fat150 g0.33 lb
Bread, soaked250 g0.55 lb
Ingredients per 1000g (1 kg) of materials
Salt15 g2-1/2 tsp
Cure #12.0 g3/8 tsp
White pepper2.0 g1 tsp
Ginger1.5 g3/4 tsp
Mace0.5 g1/4 tsp
Cinnamon0.5 g1/4 tsp
  1. Soak bread in water and press dry.
  2. Grind meat through 1/4” (6 mm) plate.
  3. Emulsify soaked bread, ground meat, salt, cure #1 and spices in a food processor.
  4. Stuff into hog casings forming links.
  5. Hang for 1 hour at room temperature.
  6. Smoke with hot smoke for 30 minutes.
  7. Cook in water at 80° C (176° F) for 30 minutes.
  8. You can add to water red coloring which has been approved for food use.
  9. Refrigerate.
Beef can also be used.

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