RAUCHPEITSCHEN-Homemade smoked sausages

Make smoke whips yourself
➡️ Meat:
4.9 kg whole meat
• 60% pork loin from the ham
• 40% bogus belly
• 20/22 sheep string
➡️ To preserve:
• 18 g NPS pickling salt
• 2 g celery salt
• 2 grams of ascorbic acid
➡️ Spices per 1 kg:
• 4 grams of white pepper
• 2 g of coarsely crushed black pepper
• 2 g sweet paprika
• 1 g ground cardamom
• 1 g ground coriander
• 1 g ground cumin
• 1 g ground allspice
• 1 g ground nutmeg
• 2 grams of raw sugar
• 2 g rum pickled garlic cloves
➡️ Incense:
• Bay leaf
• Juniper berries
• Sage
• Rosemary
• Juniper branch
• Curry herb
• Rosemary sprig
• Delicate smoking chips 500-1000
➡️ Smoking time:
5 hours
At approx. 20 °C
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#Smoked whips#raw sausage#cold smoking#sausage#homemade#nutrition