Dry smoked sausage #1

Smoked sausage products


Dry smoked sausage #1


3 kg ground pork meat
4 kg dry ground beef meat
2,5 kg ground pork butt
50 g ground white pepper
100 g Hungarian paprika powder (sweet)
10 g fresh garlic cloves (chopped) 250 g salt
1 tsp Natrium-benzoat


1. Combine the ground meats with the other remaining ingredients.
2. Stuff into natural pig case.
3. Smoke slowly 3-4 days time.

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Keep dry!

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