Directions:
- Grind meat and fat separately through the coarse disk and mix together.
- Place in a LARGE bowl.
- Sprinkle remaining ingredients on meat mix thoroughly.
- Cover with plastic wrap and cure in the fridge for 24 hours.
- Remove from fridge and give meat mixture another good stir.
- Prepare casings and stuff with meat.
- Tie off in 4 inch links.
- Hang to dry for 8 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1331.02 Kcal (5573 kJ) | ||
| Calories from fat | 840.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 93.43g | 144% | |
|---|---|---|---|
| Cholesterol | 357.13mg | 119% | |
| Sodium | 4808.97mg | 200% | |
| Potassium | 1613.51mg | 34% | |
| Total Carbs | 4.26g | 1% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 103.65g | 207% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 5mg | 28% | |
| Calcium | 110.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 215.29 Kcal (901 kJ) | ||
| Calories from fat | 136.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.11g | 144% | |
|---|---|---|---|
| Cholesterol | 57.77mg | 119% | |
| Sodium | 777.86mg | 200% | |
| Potassium | 260.99mg | 34% | |
| Total Carbs | 0.69g | 1% | |
| Sugars | 0.37g | 9% | |
| Dietary Fiber | 0.13g | 3% | |
| Protein | 16.76g | 207% | |
| Vitamin C | 0.6mg | 6% | |
| Iron | 0.8mg | 28% | |
| Calcium | 17.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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