Paprika salami 3.

Smoked salami products

                                         

Paprika salami 3. Ingredients 6 kg pork meat (shoulder, leg, other dry pork meat) 4 kg pork butt 200 g Hungarian paprika powder (sweet) 50 g Hungarian paprika powder (hot) 170 g salt Instructions 1. Cut the meat and fat into strips. 2. Ground the meat and fat (type 10-12). 3. Combine the ground meats with the other remaining ingredients. 4. Stuff into natural horse case. 5. Smoke slowly 4 days time. previous             next

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