Dry smoked sausage #1

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Dry smoked sausage #1 Ingredients 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 Instructions 1. Combine the ground meats with the other remaining ingredients. 2. Stuff into natural pig case. 3. Smoke slowly 3-4 days time. previous             next

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