CURED AND SMOKED

Directions:
10 Kg Lean Pork, minced once.
5 Kg Pork Back Fat minced once.
Add 300 grams of Spice mix
100 mils of Red Wine.
40 Grams of Cura Salt.

Method:

• For best results mince required back fat and freeze.
• Add frozen fat in small pieces to total mix and mix until total sausage mix firms up.
• Fill into Hog or Sheep Casings and air dry for 3 days before cold smoking - 8 hours for Hog casings, 2 1/2 hours for Sheep Casings.
• Do not Refrigerate