Recipes with Rensorteret veal and beef, forsaltet with 15 g. salt and 1/3 g. nitric per kg

Salamipølse (Spegelpølse)

Once the meat has been sown for 2-3 days in a container where the liquid can drain, chop and beef after mixing with the color and garlic, chop through the 3 mm slice of the wolf and pork tenderloin through the 12 mm mm plate. Now the calves and beef in the bag