- Apr 15, 2015
- 200
- 60
Making traditional Danish fermented sausauge(salami/spegepølse in Danish). Last time I followed a recipe from the book I got, it failed as the author had forgot the brine for curing part
. So this time it should be in order as this is included in this recipe.
Ran it through the coarse grinding plate and the stuffed into casings. It is now curing for 7 days in salt water solution. Thereafter it will be cold smoked for a total of 18 hours (with 4 hours interval per day).
I have used following:
- Boston butt
- Fat back
- Veal
- Salt & Pepper
- All spice
- Coriander
- Garlic powder
- Brown sugar
Ran it through the coarse grinding plate and the stuffed into casings. It is now curing for 7 days in salt water solution. Thereafter it will be cold smoked for a total of 18 hours (with 4 hours interval per day).
I have used following:
- Boston butt
- Fat back
- Veal
- Salt & Pepper
- All spice
- Coriander
- Garlic powder
- Brown sugar
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