Ingredients
5 k (10 lbs) fresh, lean pork ham
1 k (2 lbs) fresh pork side
200 g (6 oz) salt
1 tablespoon pepper
5 cloves garlic, minced
5 g (1 teaspoon) saltpeter
50 g (2 oz) 96% alcohol (to remove excess moisture)
1 teaspoon sugar
1 pork stomach
Chop meats, add garlic, pepper. Heat salt in skillet and add to meats. Mix well.
Add saltpeter, sugar and alcohol. Mix gently. Stuff meat mixture tightly into
prepared pigs stomach, so that no air pockets remain. When stuffing is complete,
sew up opening and place between 2 boards and tie tightly. Keep in a cool, dry
place for 8 to 10 days, then cold smoke, with alder wood for 3 weeks. Towards
end of smoking, add juniper branches to give that special flavoring.
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Last updated
09/12/2002
Copyright ã
1999 - 2000 - 2001 - 2002 by Eugenia Tesoro - All
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Chop meats, add garlic, pepper. Heat salt in skillet and add to meats. Mix well.
Add saltpeter, sugar and alcohol. Mix gently. Stuff meat mixture tightly into
prepared pigs stomach, so that no air pockets remain. When stuffing is complete,
sew up opening and place between 2 boards and tie tightly. Keep in a cool, dry
place for 8 to 10 days, then cold smoke, with alder wood for 3 weeks. Towards
end of smoking, add juniper branches to give that special flavoring.
