John Myers
Ingredients for 1 servings:
- 200 g beef
- 350 g pork shoulder
- 300 g pork cheek(s)
- 150 g mineral water, ice-cold
- 18 g curing salt
- 2 ½ g pepper
- ½ g nutmeg
- ½ g coriander
- 2 g paprika powder
- ¼ g ginger
- ¼ g cardamom
- 10 g onion(s)
- 1 g ascorbic acid
- 5 g cutter aid
- 8 g pork rind (rind protein)
- 1 g glutamate, optional
Instructions
Working time approx. 2 hours; Total time approx. 2 hours
with rind protein
Cut the chilled meat into pieces suitable for a grinder, mix with all ingredients, and grind with the 3-grit grinder disc. Then, while slowly adding the mineral water, chop and fill into 20/22 or 22/24 mm sausage casings. The rind protein replaces the rind block and makes the sausages plump. Dry in a smoker for 30 minutes at 50°C. Smoke for 45 minutes at 60/70°C until golden. Then scald for 1 minute per mm of diameter at 75°C.
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