212 # Dried Pork Tandem - Unresistable Dried Appetizer - SUB - Yami Yami

Influenced by the great taste of cured pork neck and cured bacon, I decided to combine them. I think this combination worked out more than well. Anyone who has made such a dried appetizer will be convinced of this.
I Stage - controlled salting
Boneless pork neck
Boneless and skinless bacon
35 g/kg of sea salt (who wishes can mix it with nitrite salt 1:1)
15 g / kg of sugar
1 teaspoon per kilogram of granulated garlic
II stage - Drying
A piece of beef caecum for wrapping
2 tablespoons grated thyme
2 tablespoons coarsely ground red pepper
1 tablespoon smoked red pepper or "urfa pepper"
Link to the sausage and deli drying film:
www.youtube.co....
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