Jewish recipes

Smoked stuffed recipes

                                         




Goose salami #1

Ingredients

- 5 goose breasts
- 5 kg dry beef
- 5 cloves of garlic
- 0.01 kg ground white pepper
- 0.01 kg saltpeter
- 0.18 kg salt
- intestine

Instructions

1. Chop the beef and the goose into very small pieces of grind them up.
2. Combine with ground garlic, spices, saltpeter and salt.
3. Fill mixture into the intestine really tightly.
4. Store in a cold place for 2-3 days.
5. Place in souse for 3 days. (See ham souse)
6. Remove from souse and wait till it drains a little.
7. Smoke for 4 days in a cold place.


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Serving

Slice the salami thin.

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