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Raw eaters

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Ingredients for 1 servings:

  • 750 g lean pork shoulder
  • 250 g bacon (back bacon)
  • 22 g curing salt
  • 4 g pepper, black
  • 2 g nutmeg, ground
  • 2 g coriander powder
  • 1 g allspice powder
  • 1 g caraway powder
  • 2 g garlic powder
  • 3 g cayenne pepper
  • 3 g glucose
  • 1 g sodium ascorbate

Instructions

Working time approx. 1 hour; Rest period approx. 14 days; Total time approx. 14 days 1 hour

a hand sausage with beer

The finely chopped meat and bacon are minced using a 5-gauge grinder. The bacon should be partially frozen for a good cut. The sausage meat is kneaded thoroughly with the spices and stuffed into 30/32 gauge pork casings. After 1-2 days of reddening/drying, the sausages are cold smoked; two smoking sessions of approximately 8 hours each should be sufficient. The sausages are then allowed to dry for approximately 14 days.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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