Cured Sausage without casing

🥘 Ingredients

• dry spices and herbs
• minced pork
• pink curing salt
  250 mg
• salt
  3 g

🍳 Cookware

• scale
• bowl
• baking parchment
• fridge

1. 1

   Put a bowl on a scale and tare it. Put minced pork into the bowl and weigh it.

   minced pork
2. 2

   For every 100g of meat add salt (3%) and pink curing salt (0.25%). Add any dry spices and herbs that you want.

   salt: 3 g, pink curing salt: 250 mg, dry spices and herbs
3. 3

   Mix the meat, salt and spices until the mixture has emulsified enough to hold it's shape (Add a little ice cold water if the meat isn't coming together)
4. 4

   On baking parchment , spread out the mince into a uniform sheet, about 2cm thick, being careful to squeeze out as much are as posssible from the mix. Place the the parchment into a fridge and leave to dry.
5. 5

   Flip the meat every day or so, to dry both sides evenly. After a few days to a few weeks the meat will be dry.