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Pekla for seasoned sausage 60g for 2kg
Saltpetre with a mix of herbs and spices is excellent for preparing seasoned and smoked sausages. Thanks to curing, the meat retains its appetising colour and becomes microbiologically stable. Herbs and spices included in the mix provide excellent taste and extraordinary aroma.
Recipe for smoked, seasoned sausage:
Prepare the following: 600 g of pork neck, 600 g of pork shoulder, 400 g of bacon, 200 g of pork fat, 200 g of beef, 100 ml of water, 1 package of Pekla for seasoned sausage - a mix of herbs and spices, and pork casings.
Grind the pork neck and pork shoulder with a meat grinder using the mesh size of 12 mm. Grind the bacon and pork fat with a meat grinder using the mesh size of 8 mm. Grind the beef twice using the smallest available mesh size. Add 100 ml of cold water to the beef and knead it until white mush appears. Next, combine all types of meat together, add the content of 1 pack of Pekla and spices, and then knead thoroughly. Leave in a refrigerator for 24 h. 20 minutes before taking the meat out of the refrigerator, prepare the pork casings. Rinse it thoroughly and leave in lukewarm water. Take the meat out and knead it for a while longer. Check the spicing and season to taste if needed. Use the sausage stuffer to fill the casings. Leave the sausage to dry for about 1-2 h in room temperature, it is best hung them for that purpose, e.g. on a meat smoking stand. After the sausage has dried, move it to the smokehouse and smoke it in the temperature of 50-60°C for 1.5 h (until it turns gold). For smoking use fruity woodchips (cherry or plum). Next, remove the wood chips from the smokehouse, increase the temperature to 70°C, and maintain it for about 15 minutes. After that time, hang the sausage on a meat smoking stand in the temperature of 13-20°C for it to mature. This process will take about a week. Packing the finished product into vacuum-sealed bags will allow further maturation and extend the storage time.
Ingredients: non-iodised rock salt – sodium chloride (NaCl), mix of herbs and spices (juniper berries, red pepper, black pepper, garlic, chili pepper, marjoram, nutmeg, allspice), potassium nitrate (E252), anti-caking agent: magnesium hydroxide carbonate (E504ii) / silicon dioxide (E551).
Store in a dry place and shady place
The product may contain trace amounts of mustard, celery, soybeans, sesame, gluten, nuts.
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Tags: curing salt