Ingredients
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Meat
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850gr Pork Belly
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150gr Pork Back Fat
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Liquits / Ice
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50ml Ice Water
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Casing / Skin
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2.4m Sheep Casing 22/24mm
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Herbs & Spices
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20gr Pökelsalz
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3gr Course Black Pepper
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1gr Ground Coriander
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3.5gr Garlic Powder
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3gr Whole Caraway Seeds
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2gr Ground Sweet Paprika
Directions
Before you start with this recipe you need to do a little preparation.
To make this sausage you will need the following equipment.
- Mincer with 5mm plate
- Large mixing bowl
- Smokehouse
- Drying room
- Sausage filler and nozzle
Preparations
- Soak casings in luke warm water for 30 minutes
- Have ice water ready or crushed ice
TIP: When you see a time next to a step, use the timimg function on the bottom page as it has an alarm 🙂
How to Video
Steps
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1
Done
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Cut MeatCut the meat and fat in to 2-3cm cubes |
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2
Done
60
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Mix IngredientsMix the meat & fat with salt, spices and water. Ensure all the meat is covered with the spices. This will take about 1-2 minutes. |
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3
Done
|
Grind the meatGrind the meat through the 5mm mincer plate. |
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4
Done
5
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MixingMix the sausage meat for about 5 minutes still it becomes sticky. |
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5
Done
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FillingFill the sausage meat in to the sheep casing and twist to a lenght of about 30cm. Make sure you have no air in them. Should you have air in them use a sausage pricker to let the air out. |
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6
Done
60
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HangingHang the sausages on to smoking stick, make sure they don't touch each other and let the mature for 1 hour at room temperature. |
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7
Done
90
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Hot SmokingHot smoke the sausages at 75c for 1.5hrs. The sausages should reach a core of 70c so that tehy are cooked. They should have a nice dark brown colour. |
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8
Done
30-60
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Cold SmokeBest is to open the smoker door at this stage and let the smoker cool down and then set the temperature to 25c. Smoke them for another 30 to 60 minutes cold. |
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9
Done
60
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DryingOnce they are smoked and have reached the desired colour turn of the smoker and let them cool down at room temperature. This can take up to 1 hour. A. Hang them in a dark cool place where the temperature is around 16 to 18c and humidity should be around 75% for about 1 - 5 days. They will dry out a little more and the flavour increases. Once the dryness has been reached vacuum seal them. |
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10
Done
|
StorageDepenting on the previous stage (Drying) they hold about any where between 2 - 6 weeks. This also depents how clean you worked, how good they are smoked and so on. |
