Ingredients for 2.5 kg Sausage
1.1 kg pork shoulder,
0.5 kg boneless beef shoulder
0.9 kg fat pork belly
60 grams of curing salt
5 grams of white pepper ground
4 grams of cane sugar
1 gram of coriander
6 grams of yellow mustard seeds
Saturday, December 21, 2019
Smoket German Sausage Rauch Enden how to Video littleGasthaus theGermanS...
Ingredients for 2.5 kg Sausage
1.1 kg pork shoulder,
0.5 kg boneless beef shoulder
0.9 kg fat pork belly
60 grams of curing salt
5 grams of white pepper ground
4 grams of cane sugar
1 gram of coriander
6 grams of yellow mustard seeds
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The video for Smoked German Sausage Rauch Enden doesn't match. Can you tell me how to finish them? I watched a different video and I think you said you hang them for 2 days before smoking...how long,what temp and what wood for smoking? Thank you,Paul email me if you like meductic@nbnet.nb.ca
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