Smoked stuffed recipes
Goose salami #1Ingredients:
- 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
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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ServingSlice the salami thin.
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