Having killed the Iberian pig and having processed its meat, I’ve cooked lots of different products. One of them was a simple thin sausage.
The recipe and cooking process was extremely simple.
- Pork semi-fat — 3 kg
- Salt — 2%
- CUR#2 — 0,25%
- Sugar — 0,5%
- Black pepper — 0,3%
- Pimenton — 0,5%
- Granulated garlic — 0,7%
The meat was processed through mincing machine with 3 mm disc. Then I put the meat in pork tripe with diameter about 22 mm. As a result I had around 10 meters of sausage. I hung the product in a smoking chamber, since the weather (+12 +16). In a few days among other 20 kilos of meat products I started cold smoking of the sausage for the next 3 days.
After that the product was placed in climate chamber.
In 30 days approximately the sausage was dried enough and turned into a marvelous, crispy and juicy speciality.
My product is different from the classic one «Hunter's» sausage by the fact that in my version the heating process is totally excluded. So the product I get is raw-smoked. I would highly recommend it for production.
