Frankfurter Seasoning 50G

✔️50 g of this mixture will allow you to prepare approx.5 kg of homemade product.

✔️Ingredients:black pepper,white pepper,sweet paprika,coriander,garlic, nutmeg, sugar, ginger.

Store in a dry and shaded place.

The mixture does not contain salt and monosodium glutamate.

Recipe for JELUX frankfurters

1. Meat:

• Pork ham – 3.5 kg

• Bacon without skin – 1.5 kg

2. Spices and additives:

• JELUX spice mix for frankfurters – 1 pack

• Water – 400 ml

3. Castings:

• Sheep's intestines 24/26 – approx. 15 m

• Cut the meat into cubes 2 × 2 cm and place in separate containers.

• For ham – 56 g

• For bacon – 24 g

• Mix thoroughly and refrigerate for 24–48 hours.

2. Grinding:

• Grind the ham using a 10 mm sieve

• Grind the bacon using a 6 mm sieve

• Combine both types of meat.

3. Making the stuffing:

• Add the spice mixture and 400 ml of water.

• Knead until the appropriate stickiness is achieved.

• Place the stuffing in the refrigerator for 2–3 hours.

4. Stuffing:

• Mix the stuffing again.

• Stuff the previously prepared sheep casings (according to the instructions on the casing packaging).

• Form sausages of the desired length.

5. Drying:

• Place the sausages in a smoker heated to 40°C (without smoke).

• Dry until the surface is dry.

6. Smoking:

• Smoke at 45–50°C until a nice color is achieved.

7. Serving:

• After smoking, the frankfurters:

• Eat immediately raw

• Optionally - blanch in hot water.

The product may contain: cereals containing gluten, mustard, celery, sesame, sulfur dioxide. Size: 50g