| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 500 |
| Pork shoulder | 500 |
| Salt | 21 |
| Instacure#1 | 2.5 |
| Sugar | 2 |
| Ground black pepper | 1.5 |
| Ground nutmeg | 0.5 |
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Preparation > Smoked Frankfurterki Wedzone (Frankfurters)
Grind the meats using a fine disc;
Mix the ground meat with all the ingredients until sticky.
Stuff into natural sheep casings;
Twist to a length between 15 and 18 cm continuously;
Hang for 8 hours at 4°C and 85% humidity or 1 hour at room temperature;
Cold smoke for 8 hours;
Mature at 12°C;
The product will be ready when it has lost approximately 16% of its initial weight.
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