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.
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Warning
Keep in fridge!
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