Pork rinds homemade style

Ingredients for 1 servings:

• 4 kg pork (head meat), cooked
• 2 kg pork (belly with rind), cooked
• 2 kg pork (shoulder), cooked
• 1.6 kg pork rind
• 2.4 liters of meat broth (in which the meat was cooked, corresponds to 25% of the sausage mass)
• 36 g coriander powder
• 24 g nutmeg
• 276 g curing salt
• 60 g pepper
• 12 cloves garlic, finely chopped

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

enough for about 40 sausages

Cut the cooked meat into strips or cubes, chopping lean meat into large pieces and fatty meat into small pieces. Boil the pork rinds until tender and then mince them while still hot, then cut them into 2 mm slices. Add the ground pork rinds and spices to the measured, hot meat broth. Mix well. Mix everything together with the meat (it must still be warm – otherwise, pour over more stock) and fill into artificial casings or pork stomachs, pork butts/caps, cans, or jars. Boil the casings in hot water at 82°C – allow approximately 1 minute for each mm of thickness. Cans or jars should be boiled for 2 hours.