Recipes

Yield: about 2.5 kg finished sausage (≈5.5 lb), ~20–24 links (6–8 in each) Ingredients 2.0 kg (4.4 lb) pork shoulder, partially chilled/frozen (about 80/20 lean-to-fat) 0.5 kg (1.1 lb) pork fatback or additional fatty pork 40 g kosher salt (≈2½ tbsp) 5 g Prague Powder #1 (optional cure) — follow manufacturer dosing if used 12 […]

Kalahari Khabu Polish Kielbasa Yield: about 10–12 pounds finished sausage (approx. 20–24 links, depending on length) Ingredients 7 lb pork shoulder, partially frozen (about 80% lean / 20% fat) 3 lb pork fatback or additional pork shoulder with higher fat 4 cups crushed ice (for keeping meat cold while grinding) 4 tbsp kosher salt 2

ausage Yield: ~10 lbs sausage mix (makes ~40 — 6″ links in 32–35 mm collagen or natural hog casings) Profile: Classic mildly spicy Italian, balanced fennel & garlic, adjustable heat. Developed for use with Natural Casings and Kalahari Khabu Sausage Making Products Ingredients (by weight) 6 lb pork shoulder, partially frozen (70% lean / 30%

PREP TIME30 minutes SERVESHealthy infusers SUITABLE FORGF Dried Rosemary is commonly used in Mediterranean cuisine to season bread, cheese, cream sauces, eggs, lentils, marinades, meats (beef, chicken, lamb, fish, pork, wild games), salads, sauces, soups, stews, vegetables (mushrooms, onion, peas, potatoes, spinach, squash, tomatoes), vinegar. METHOD Wash Rosemary Remove excess moisture Place sprigs on trays

PREP TIME10 minutes SERVESThirsty Drinkers SUITABLE FORGF Limes Lemons Blood Oranges Mandarins Clementines Grapefruit Dehydrated Citrus can last up to a year if stored properly in airtight container in a cool, dry place. Drying fruit enhances its taste without requiring zest or peeling. By extracting moisture through dehydration, the fruit’s flavor intensifies, and its shelf

PREP TIME20 minutes SERVESHungry Eyes SUITABLE FORKeto & Gluten Free INGREDIENTS 3kg Topside 100g coarse salt 15g freshly ground black pepper 25g chilli powder 25g chilli powder (XXHOT) 100ml grape vinegar METHOD Using a sharp knife cut along the grain into 50x100x6mm strips. Combine all the ingredients including the meat and mix well in a

German Bratwurst Mild pork sausage with creamy texture and spice harmony. Ingredients: Pork Shoulder: 7.6 kg / 16.8 lb Pork Fat: 2.0 kg / 5.3 lb Salt: 140 g / 10 tbsp Pepper: 20 g / 4 tsp Nutmeg: 8 g / 2 tsp Ginger Powder: 4 g / 1 tsp Marjoram: 8 g / 1 tbsp Ice Water: 800 ml / 3.5

Cabanossi Beef Trim: 10 kg / 22 lb Salt: 136 g / 9.5 tbsp Curing Salt: 20 g / 2 tsp Black Pepper: 20 g / 4 tsp Garlic Powder: 20 g / 4 tsp Sugar: 32 g / 6 tsp Coriander: 10 g / 2 tsp 250 ml Medium Cream Sherry (Optional) Method: Grind 6 mm, stuff 18-22 mm, smoke at

Spanish Chorizo Fresco Ingredients: Pork Shoulder: 7.5 kg / 16.5 lb Back Fat: 2.5 kg / 5.5 lb Sweet Paprika: 100 g / 10 tbsp Garlic: 50 g / 1.5 tbsp Oregano: 120 g / 8 tbsp Salt: 140 g / 10 tbsp Pepper: 30 g / 1 tbsp Steps: Mix thoroughly. Method: Grind through 6-8 mm, rest 12 hours, stuff 28-32

Dry Sausage Beef Trim (80/20): 10 kg / 22 lb Salt: 140 g / 10 tbsp Coriander: 60 g / 4 tbsp Black Pepper: 32 g / 8 tsp Nitrate: 8 g / 4 tsp Brown Sugar: 40 g / 8 tsp Vinegar: 240 ml / 1 cup No Water. Method: Grind through 4.5 mm, stuff 18-22 mm, dry at 18-30°C /