Wiener Recipe:
Ingredients:
1000 grams of pork neck
600 grams of beef
500 grams of pork back fat
400 grams of ice snow / ice water
Spices:
60 grams of German nitrite curing salt,
3 grams of white pepper ground
1.5 grams of mace ground
1.5 grams of sweet paprica
1000 grams of pork neck
600 grams of beef
500 grams of pork back fat
400 grams of ice snow / ice water
Spices:
60 grams of German nitrite curing salt,
3 grams of white pepper ground
1.5 grams of mace ground
1.5 grams of sweet paprica
Instruction:
Meat temperature 30-32 ° F
Grinder disc 2 mm
Cutter slowly add 2/3 of the ice snow
cutter quickly, slowly add the rest of the ice snow, cutter until the temperature rises a few degrees
mix and swipe with your hands until a good bond.
fill in to sheep's casing.
let the sausages dry for 3 hours
Smoke approx. 60 minutes at 140-158 ° F
Cook at 158 ° F for 15 minutes
Cool down quickly in ice water
Let dry, then store in the fridge
Grinder disc 2 mm
Cutter slowly add 2/3 of the ice snow
cutter quickly, slowly add the rest of the ice snow, cutter until the temperature rises a few degrees
mix and swipe with your hands until a good bond.
fill in to sheep's casing.
let the sausages dry for 3 hours
Smoke approx. 60 minutes at 140-158 ° F
Cook at 158 ° F for 15 minutes
Cool down quickly in ice water
Let dry, then store in the fridge
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