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You can only make one thing from fit pigs STUFFED BACON Here you will find a video of how I cured meat: • Dry curing meat. Here is a link to the video lumberjack sausage. This is the filling of my bacon. I made slight modifications. I increased each of the spices by 1g/kg. • LUMBAR sausage???????????? I baked the bacon at 120-130*c until 75 degrees in the middle. It took about 2.5 hours. The pork neck similarly until 70 degrees in the middle. Here is a link how to sharpen your strainer: • Sharpen your razor knives.