| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 600 |
| Pork belly | 400 |
| Salt | 25 |
| Minced garlic | 10 |
| Ground white pepper | 3 |
| Antioxidant(erythorbate) | 2.5 |
| Instacure#1 | 2.5 |
| Cumin | 1 |
| Paprika | 1 |
| Pork casing | 1 |
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Preparation > Schmierwurst
Grind the meat and fat twice with the 4mm cutting disc;
Mix all the ingredients and leave in the fridge for 24 hours;
Place in the pork casing and pierce the air bubbles with a needle;
Smoke for 3 hours at 50ºC;
Smoke for another 9 hours at 35ºC.
Recipe in portuguese: Schmierwurst