Ready to make more Black Pfefferbeisser.
21.5 g black Hawaiian sea salt
2.5 g cure 1....I'm using eco-cure 1...... 10g
3 g white pepper
3 g black pepper.....I'm using ground black long pepper
2 g paprika....smoked
1 g garlic powder
1 g mace
1000g fresh ground pork.
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Black long pepper.
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I ground everything.
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Mixing, added 1/2 cup distilled water.
Nice protein extraction. Should darken when I put some smoke to it.
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Cover and fridge for later stuffing....Maybe sheep or 19mm collagen.
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Digging through my tote of stuffing items I found my sanitizer. Wash your tools as normally then use this.
I use a spray bottle.
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