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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

Receta > Kielbasa