Hunter’s sausage from seal

Mince the meat in 4mm. Use pork casings 32/35. 

Hang them to dry for 1 day in 25-27 degrees celcius.

Smoke for 6 hours and hang in the curing room for 2-3 weeks, it need above 12 celsius and humidity +70. Then they are ready.

They are done when losing 30% of start weight.

1 kg pork (ham or shoulder)

0,5 kg pork core fat

1 kg seal from the flippers, make sure that its trim from all fat

60 grams of sea salt

1 thespoons peber

1 tablespoon of garlic powder

2 tablespoons of mustard seed

1 thespoon rum


Get news about New Arctic Kitchen