| Ingrediente | Cantidad (gramos) |
|---|---|
| Pierna de cerdo | 400 |
| Buey | 400 |
| Grasa de cerdo rígida | 200 |
| Sal | 28 |
| Dextrosa | 4 |
| Sal con nitrito(6%) | 2.5 |
| Pimienta negro | 2 |
| Nuez de tierra | 1.5 |
| Pimenton | 1 |
| Jengibre en polvo | 1 |
| Ajo en polvo | 1 |
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Preparación > 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