Hi Guys, had a go at Mountain Micks pepperoni recipe and while I was at it thought Id use some of my misty gully kransky mix. Got 5kg of pork trimming and 1.5kg beef mince from the butchers used the new mincer and sausage stuffer on the kenwood bench mixer, into some natural casings. Left them overnight and smoked today for 4hrs at 75 - 90C till internal was above 70C. Photo's below tell me what you think.
Needed a mate to help 2 man job
Hanging up to dry
Charcuterie and Deli Arts
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