Recipe for 1 kg.
Pork 70/30 (you can add up to 30% beef)
Salt - 15g
Cure #1 - 2.4g
White pepper - 2.5g
All spice - .5g
Paprika - sweet 4g
Paprika - hot 3g
Hot chili powder - 2.5g
Fresh garlic - 2g.
Dry cranberries - 100g (I used Craisins brand)
Buttermilk powder - 15g
Sodium erythorbate - 6g.
Red wine - 50 ml
Grind the more fatty pork with 4.5mm plate, then grind everything with a 6mm. Mix with the remaining ingredients and refrigerate for 24 hours. Like with kabanosy, take care not to overmix so that the sausage will have a crumbly appearance when snapped in half. Stuff into 22mm colagen.
Smoke for 3 hours at 55°C then at 86°C for 30 minutes. Do not shower or subject to cold water bath! (reference here to the product, not the sausage maker


