Mortadella

Collagen shell 80 mm, if smoking is planned, then beef bungs or bladder. Grind the meat on a cutting grid and again on a fine one. Cut the back fat into small cubes. Knead the meat with the curing mixture, adding ice water to the optimum minced meat density. At the end of kneading, add lard and pistachios. Mix for even distribution in the minced meat. Stuffing, boiling, cooling according to general rules. A cooled sausage with a dry surface can be smoked with thick smoke within 12 hours at t 35-45 degrees.

COMPOSITION:
Pork leg – 65%
Beef rump – 15%
Back fat – 20%
Nitrite salt – 10 g / kg
Coarse salt – 8 g / kg
Ground white pepper – 2 g / kg
Nutmeg – 0.5 g / kg
Sugar – 1 g / kg