Sort ingredients
casualsam
QR Code
Listen
Pdf
Grind lean meat through ¼” (5 mm) plate, then grind it twice through ⅛” (3 mm) plate.
Cut pork belly into 1” (25 mm) cubes and partially freeze.
Grind pork belly with ⅛” (3 mm) plate, partially refreeze and grind again. Hold in refrigerator until needed.
Crush juniper berries and grind them in spice mill.
Mix lean meat with all ingredients until sticky.
Add ground belly and mix all again.
Stuff into beef middles or large diameter hog casings (45 - 100 mm), 6 - 18” (15 - 45 cm) long.
Apply a thin cold smoke at 15-18° C (59-64° F) for 2-3 days.
Dry sausages for 30 - 45 days (depending on diameter) at 12-15° C (53 - 59°- F), 65-80% humidity.
Store at 10-12° C (50-53° F), 65-70% humidity.