Wędliny z PRL-u "Jałowcowa "/ wiązanie jelit flokiem
Ingredients: Pork - 200g (ham) Pork - 600g (ham, pork neck) Pork knuckle - 100g Beef - 100g (goulash) Spices: Curing mix - 18g/kg Curing salt - 10g Evaporated salt - 8g Black pepper - 1.5g Sugar - 2g Juniper berries - 1g Ice water 20-30% of the cured mixture Thank you for watching my channel and subscribing. ENJOY!!!
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