Kiełbasa Mistrza wędzona i dopiekana

We need: 3kg pork shoulder 3kg ham 3kg bacon 3kg trotters with bacon skin for the stock. Or boil the pork knuckle and use it, and use the stock for the sausage. Spices per 1kg: Salt 18g Garlic 12g Black peppercorns 3g Marjoram 2g Mustard 2g Raw garlic, as desired for the effect. The sausage is fantastic when finished cooking in the smoker. Link to the Jelux store: https://sklep.jelux.pl/ #sausagemaster #sausagecookingspontaneously @wszyscy A smokehouse I recommend. Contact link:   / 1nujmdyefv   Email: [email protected]