Smoked Sausage / Knacker

Name: Bratwurst / Knacker
Total time: 2 h
Ingredients: 700 g Schweinefleisch (Schulter); 300 g Rückenspeck; 18 g Pökelsalz; 3 g Weißer Pfeffer; 2 g Majoran; 1 g Kümmel; 0.5 g Muskatnuss; 0.5 g Piment; 3 g Knoblauch; 50 ml Eiswasser

Spice MixPorkHot SmokingHard2-3 hrs72-75 °C80-100 °CBeech + Alder (50/50)

Make your own sausage, stuff and smoke. Needs meat grinder + stuffer.

Ingredients(for 1 kg)

Pork shoulder700 g

Back fat300 g

Curing salt18 g

White pepper3 g

Marjoram2 g

Caraway1 g

Nutmeg0.5 g

Allspice0.5 g

Garlic3 g

Ice water50 ml

Instructions

Preparation

3-4 hours

Grind ice cold meat + fat through fine plate. Knead vigorously with ice water. Stuff into natural casings.

Smoking

2-3 hours

Phase 1: 60 °C dryer 30 min. Phase 2: 80 °C smoke ON until 72 °C core.

Pro Tip

Keep everything ICE COLD! Mix ice into the forcemeat.

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