For 1 Kg Pork - 70/30
32g Sweet Hungarian Paprika
20g Salt
2.5g Ground Black Pepper
36g Fresh Garlic ( crushed and with tbspn water simmered to a paste )
3g Hot paprika
Cure #2
Grind meats using large plate. Mix with spices and rest in fridge 3 days, turning over daily.
Add ground frozen fat, stuff into 40mm collagen, packed very tightly. Rest in fridge overnight, smoke for four days, day of rest between. Hang/dry for two months.
For those with a preference for smoked sausage, I recommend this great tasting example, especially if you can put up with the long curing time !
Regards, Gus
