Dry smoked sausage #2

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Dry smoked sausage #2 Ingredients 4 kg ground pork legs 4 kg dry ground beef meat 2 kg ground pork butt 40 g ground white pepper 10 g sugar 100 g Hungarian paprika powder (sweet) 30 g fresh garlic cloves (chopped) 250 g salt 1 tsp salpeter 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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