Smoked sausage products


Dry smoked sausage #2


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


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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