Wednesday, September 4, 2013

Preserved Lemon Sausage Begins

We started with pork shoulder and belly. We seasoned the meat with 0.75% salt and a heavy dose of Lacto lemons. We added smoked crushed red pepper for additional spice and savoriness. We topped the meat off with some white wine. We are letting the meat marinate for two days and then we will grind it.

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