John Myers
Ingredients for 1 servings:
- 100 g lean beef
- 200 g schnitzel meat
- 100 g smoked bacon, fat
- 250 g pork goulash
- 350 g pork belly
- 20 g curing salt (nitrite curing salt)
- 5 g smoked salt
- 50 ml rum
- 20 g peppercorns, green, dried or soaked, from the jar
- 1 tbsp vegetable oil
- 1 tsp paprika extract, alternatively deep red paprika powder
- 4 g sugar
- 3 g white pepper
- ½ g mace
- 0.3 g cardamom
- 0.3 g celery seeds, ground
- 4 casings (smokable artificial casings), cal 40/18
Instructions
Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 12 hours; Total time approx. 1 day 13 hours
with green pepper
Soak the peppercorns in rum overnight. Cut the beef and schnitzel into pieces suitable for grinding and freeze for about 1 hour. Chop 100g of pork belly and the smoked bacon into small pieces and refrigerate. Chop 250g of pork belly and mix with the goulash and spices. Then mince to 8mm, add the peppercorns and rum, and mix everything well. Mince the frozen meat twice to 2mm pieces, mix with the bacon and belly, and mince again to 2mm pieces. Place the finely minced meat and oil in a bowl and knead thoroughly using a hand mixer or food processor. Add the coarsely ground meat and mix well again. Fill the prepared casings and hang to dry overnight. Then cold smoke twice for 6 hours.
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