Pepper Biter

Ingredients for 1 servings:

• 1.45 kg pork S2, without tendons with approx. 5% fat content (organic)
• 0.95 kg lean pork belly (organic)
• 60 g salt (table salt, sea salt/ or for the unhealthy people nitrite curing salt)
• 37 g paprika powder, hot
• 12 g ground black pepper
• 2 g peppercorns, whole, any color
• g chili pepper(s) Hot chili peppers from Crete, you can also use 1g chili powder
• 2 tsp, leveled sugar
• 0.7 g starter cultures, but is not absolutely necessary

Instructions

Working time approx. 1 hour; Rest period approx. 4 days; Cooking/baking time approx. 12 hours; Total time approx. 4 days 13 hours

or farmer’s sausage delicacy, 2.5 kg total quantity

When selecting raw materials, source high-quality products! It’s best to buy them directly from an organic farmer at a farm shop. Remove any tendons, gristle, or anything else you don’t want in your sausage from the pork—preferably a shoulder (shoulder) or the upper part of a lean belly. Trim and sort the pork belly in the same way. Soft, spongy fat isn’t suitable. We need meaty bacon. Cut the meat and belly into small pieces and freeze them for a while. For my recipe, I use 12g of ground pepper and mix in 2g of lightly crushed whole peppercorns. But that’s up to you! For the chili, I use small dried chili peppers, which are really hot, and crush them thoroughly. You can also use regular chili powder. Since I want to avoid using nitrite curing salt, I use starter cultures. These are microorganisms, mostly lactic acid bacteria, which, like nitrite, inhibit unwanted pathogenic germs. You can get them from the butcher or order them online. Now mix all the spices and ingredients with the S2 pork and the pork belly and distribute the spice mixture evenly. Next, everything is ground with an 8 mm perforated disc and then kneaded thoroughly to evenly distribute the salt and spices throughout the mixture. Now you fill the mixture either into 28/30 caliber pork casings like I do, or you can choose sheep casings for thin pepper bites. Let the freshly filled sausages hang for 3-5 hours at 20-22°C and 60% relative humidity. Then let them mature for 2 days at 10-18°C and 60-85% relative humidity. For me, my basement works best. I start smoking the sausages on the third day. Depending on your taste, I smoke them once or twice for 4-8 hours each, then let them continue to mature at 12-14°C and 75-85% relative humidity. For best results, pay attention to hygiene, get disposable gloves for processing, and use clean tools and materials.