Pepper Biter

Ingredients for 1 servings:

• 350 g pork, streaky
• 350 g beef, streaky
• 300 g bacon, green
• 25 g curing salt
• 15 g paprika powder, hot
• 5 g black pepper, ground
• 1 g chili powder
• 1 tbsp brandy
• 1 tsp sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Carefully trim the meat and ensure a low working temperature. If you’re grinding it yourself, please freeze it in the freezer for a good three hours. Now grind it together with the spices through the middle disk. Mix the ground sausage meat carefully using the dough hook of a food processor or by hand. Season to taste, add brandy, and adjust seasoning if necessary. Now fill the sausage mixture into prepared casings. The best way to make the sausage is with a simple meat grinder with a suitable nozzle or a sausage stuffer. Now hang the slightly sweating sausages on smoking rods or other suitable hooks to dry. The environment should be draft-free, humid, and at around 10°C. A refrigerator used solely for this purpose is the ideal climate chamber for curing. When the sausages are dry and nicely reddened after a few days, place them in the cold smoke. One or two cycles are sufficient. The finished sausages can be stored in a dry place. They will then become harder over time. If you want to keep them fresh and spreadable for a long time, wrap them thickly in aluminum foil and freeze them. If you like, you can mix in a clove of garlic, chopped with salt. A tip: always taste the sausage’s progress; feel free to nibble on it during the drying process, even during cold smoking. This will give you a better feel for sausage making.