| Ingredient | Quantity(grams) |
|---|---|
| Pork shoulder | 1000 |
| Salt | 20 |
| Minced garlic | 20 |
| Dextrose | 5 |
| Instacure#1 | 2.5 |
| Dried red pepper | 2.5 |
| Paprika | 2 |
| Starter culture(bacteria) | 0.2 |
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Preparation > Mettwurst 1
Refrigerate the meat well and grind to 3 mm;
Mix all ingredients until smooth;
Embed in pork casing (28 - 32) in the shape of a horseshoe;
Hang and leave for 24 hours in a cool, airy place;
Cold smoke for 3 days;
It can be consumed immediately as a pâté, fried in oil, left to dry over time or refrigerated until it turns into salami.
Recipe in portuguese: Mettwurst 1