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P a g e
Boar sausage.
Ingredients:
-4 kg boar meat (shoulder, ham, bacon), (you may also use beef)
-1.5 kg pork shoulder
-1.5 kg pork bacon
-110 g curing salt
-8 cloves garlic
-30 grains black pepper
-20 pcs. allspice
-14 pcs. dry juniper berries
-4 pcs. clove
-pinch of nutmeg
-marjoram
-10 m hog casings
-alder or beech wood chips
Preparation:
Crush all spices in a mortar. Grind meat (bacon
–
fine plate, the rest meat
–
coarse plate). Mix meat
and spices all together with crushed garlic. Stuff hog casings, tie both ends with a string. While
stuffing, prick casings with a thin needle to remove air pockets.
Ready-made sausages (30-40 cm long) place on racks or shelves for drying in an airy, cool place (12-
15 hours). Dry sausages place in a smoker (55°C) and turn smoke generator on. Smoke for about 3
hours. If the sausage is placed on a shelf, after 1.5 hours it needs to be turned around. If they are
hung on racks, they need to be rearranged. After obtaining the right colour of sausage, raise the
temperature to 90°C and smoke for about 1 hour, until the temperature inside the sausage is 67°C.
Turn off the generator and smoking chamber. Wait for the sausage to cool.
Quick pork loin.
Ingredients:
-1 kg pork loin
-100 g salt (9 tsp.)
-1 L. water
Preparation
Trim the meat of excess fat, remove membranes, season it with ground pepper. Prepare brine by
mixing water and salt. Puncture the meat with a fork thoroughly on both sides and immerse in brine.
Place in a refrigerator for about 8-9 hours. After half of that time stab the meat again and turn
around. After salting, take the meat out of the brine, tie with a string, dry with a paper towel, and
leave for drying for 10-12 hours.
Smoking.
After drying, place the pork loin in a smoker, turn the smoke generator and the smoking chamber on
(55°C). After 5
-
6 hours the pork loin will attain the right colour. Then, raise the temperature to 80°C.
Smoke until the temperature inside meat will read 67-
70°C. Once the meat is ready turn off the
generator and the smoker. Wait until the meat is cool.
Bon appetite
!!!
