Krakauer, kielbasa, smoked Polish sausage
Schweinedarm
28/30 mm
Rezept: 5 pound Sausage
Fleisch / Meats
1022
g Rindfleisch / Beef mix with back fett 8 mm Scheibe wolfen / 8mm Grinder
114 g Rückenspeck / back fett mix with beef
568 g Schweinebauch / pork belly 8 mm Scheibe wolfen / 8mm Grinder
568 g Schweineschulter / pork shoulder 8 mm Scheibe wolfen / 8mm Grinder
Gewürz
2,27 g Knoblauchpulver / garlic
1,14 g Koriander / coriander
4,54 g Muskat / nutmeg
4,54 g Paprika (rosenscharf) /paprika powder hot
4,54 g Pfeffer (weiß) / withe pepper
45,42 g Salz (Pökelsalz) / curing salt
6,81
g Senfkörner / mustart seed Am Ende dem Brät dazu geben / add at the end mixing
4,54 g Traubenzucker (Dextrose) /suger
Make sure the meat temperature is just about freezing . Grind meat and place in the big bowl for mixing.
Add the spices and mix well, make sure the meat get slightly sticky. keep a low temperature of the meet.
Store in a freezer to cool the meat down. Now fill into Pork casing caliber 28 to 30 mm.
Cook the sausage in light salty water for 30 minutes.
Then smoke at 70°C for 3 hours
If you have any suggestions or improvements, please let me know.
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