10 kg ground pork, 200 g garlic200 g paprika, 40 g black pepper20 g piment, 300 g salt.Place meat in a large bowl. Add all ingrediens. Knead by hand to incorporate all seasonings. Refrigrate overnight. Next day, either stuff into sausage casing and freeze them, although they will stay good in the refrigrator for several days, or freeze the rest.Smoked Sausage
10 kg ground pork, 200 g garlic200 g paprika, 40 g black pepper20 g piment, 300 g salt.Place meat in a large bowl. Add all ingrediens. Knead by hand to incorporate all seasonings. Refrigrate overnight. Next day, either stuff into sausage casing and freeze them, although they will stay good in the refrigrator for several days, or freeze the rest.
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