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Northern sausage
Ingredients for 3 kg of meat: 2 kg ham (fresh) 1 kg bacon (fresh,very fatty) 54 g curing salt (cure for 24 hours) (0,5-0,6 nitrite) 8 g black pepper 9 g fresh garlic 10 g wild garlic (grind everything using an 8 mm plate) 90 ml cold water Pork casings, size 28/30 Preparation Process... -
Hello From Ontario
Hello everyone! My journey with smoking began a few years ago. I am a passionate advocate of traditional smoking in a cedar wood smoker, using low temperatures of up to 70°C and dry smoke to achieve the best results. I look forward to discovering new ideas and flavors here.
