Rûkytos kiaulienos deðros

5 k (10 lbs) ground pork
1 k (2 lbs) fresh pork side, finely cubed
1/2 teaspoon pepper
1/2 teaspoon allspice
1/2 teaspoon coriander
1/2 nutmeg, grated
5 garlic cloves, minced
10 g (2 teaspoons) 96% alcohol (to remove excess moisture)
180 g (3/4 cup) salt
2 g (1/2 teaspoon) saltpeter
10 g (2 teaspoons) sugar

Heat salt in skillet, cool and add to meats with seasonings, mix well. Stuff meat mixture into clean, natural casings, leave no air pockets. Tie ends to make a circle. Hang sausages on a pole and let dry and ripen in a dry area, for 
4-5 days. Then cold smoke for 4-5 days using alder wood, with juniper branches towards end of smoking.

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