Homemade Cervelat Sausage скачать в хорошем качестве

Homemade Cervelat Sausage

Easy and Simple. Master Class. You Can’t Buy This in a Store! Homemade Cervelat. Delicious homemade sausage, excellent quality, 100% meat. 2 kg beef 2.5 kg pork medium fat 0.5 kg pork fat or lightly salted bacon 2 tsp of Insta Cure 4 tbsp salt 1 tbsp nutmeg 1 tbsp white pepper 0.5 tbsp cumin 1 tsp ginger 2 tbsp sage 300 ml beer, mineral or sparkling water 5 casings 60mm diameter coarse thread To smoke 50C (122F) -2 hours, then every hour raise the temperature by 5-8 C until the temperature in the smokehouse reaches 85C (175F) The smoking time is 7-10 hours, depending on the diameter of the casings. The temperature inside the sausage should reach 152F. Enjoy!