Cooked-Smoked Hunter Sausages

Chill beef and pork, then grind through a 5 mm plate. Freeze the back fat slightly and dice it finely.

Mix meat with salts, allulose, pepper, garlic, cinnamon and crushed juniper. Fold in the fat cubes, keeping the mince below 12 °C.

Stuff casing, twist into 15-20 cm sausages and let settle for 4-5 hours.

Cook at 90 °C with convection for about 20 minutes, then finish with steam to 68-70 °C inside. Optionally cold-smoke or dry in the refrigerator.