Pepper bites air-dried

Ingredients for 6 servings:

• 750 g lean pork, e.g. from the shoulder, cut into small pieces
• 250 g bacon (back bacon), partially frozen
• 22 g curing salt
• 2 g nutmeg
• 1 g all-spice
• 2 g coriander powder
• 1 g caraway powder
• 5 g black pepper
• 30 g pepper, green (green pepper paste), see recipe description
• 3 g garlic powder
• 1 g sodium ascorbate
• 3 g glucose
• 3 g flavoring (smoke flavoring)
• Intestines (pig intestines cal. 30/32)
• Salt
• Preserving aid (sorbic acid)
• flavoring (smoke flavor)
• 30 g curing salt
• 1 liter of water

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 18 days; Total time approx. 18 days 1 hour 30 minutes

with green pepper from the jar

Mince the finely chopped meat and bacon using the 5-gauge grinder, making sure the bacon is partially frozen for a good cut. Knead the sausage meat with the seasonings thoroughly and fill it into 30/32-gauge pork casings. After 2 days of reddening/drying, immerse the sausages in a solution of salt, sorbic acid, and smoke flavoring, then dry for another 14 days. Vacuum seal or freeze before they become too hard. Rinse the sausages after 2 days. Make a solution of 30 g curing salt, 15 g smoke flavoring, 2.5 g sorbic acid, and 1 liter of water. Bring everything to a boil briefly to dissolve the sorbic acid. Then let it cool and immerse the sausages in this solution. To make the green peppercorn puree, drain the green peppercorns from the jar and blend them with water in a tall container using a hand blender at a ratio of 1:2 (1 part peppercorns to 2 parts water). 30 g of this peppercorn puree will contain 10 g of green peppercorns.