Ingredient | Quantity(grams) |
---|---|
Pork leg | 400 |
Beef | 400 |
Pork fatback | 200 |
Salt | 28 |
Dextrose | 4 |
Instacure#1 | 2.5 |
Ground black pepper | 2 |
Ground nutmeg | 1.5 |
Paprika | 1 |
Powdered ginger | 1 |
Powdered garlic | 1 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Kielbasa
Grind the meat and fat to 5mm;
Mix the meat with all the ingredients until it becomes sticky;
Let it rest for 24 hours in a refrigerated environment;
EPlace in the 60mm collagen casing;
With a needle, make holes to remove air;
Hang at 12°C and 80% humidity for 5 days;
Cold smoke for 72 hours;
Hang at 12°C and 80% humidity for another 10 days.
Recipe in portuguese: Kielbasa