Small sausages. Thin, long and crispy

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.

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