700 g beef – leg
300 g mutton or pork (fattier -breast, neck)
250 ml bone broth or cold water
Seasonings for 1 kg of meat :
18 g salt to taste
½ tsp freshly ground black pepper
1 tbsp grated dried thyme
5 allspice berries
½ tsp coriander seeds (30 small seeds)
1 tbsp grated cumin seeds
2 tbsp sweet paprika
5 cloves garlic
1 tsp grated baking soda
In addition a little oil to grease your hands, the chopper and trays
1
Cut the meat into cubes and put it through a meat grinder, add the ingredients that are previously ground, add the baking soda. Mix very well, in the meantime gradually add the bone broth or cold water. Mix until smooth.
2
Leave it in the refrigerator overnight.
3
Use a pastry bag and cut the corner at 4 cm. Draw lines as long as the cutter holds. Then cut the lines at 10 cm long. Grease each with a little oil. Place the entire contents in a tray and put it back in the refrigerator.
4
You can turn on the grill and make a medium heat while enjoying a cold beer. Enjoy
Notes
There are many recipes that call for different ratios between these two meats. I chose put 70% beef and 30% fattier pork (pork brisket) for my taste .
Ingredients
700 g beef – leg
300 g mutton or pork (fattier -breast, neck)
250 ml bone broth or cold water
Seasonings for 1 kg of meat :
18 g salt to taste
½ tsp freshly ground black pepper
1 tbsp grated dried thyme
5 allspice berries
½ tsp coriander seeds (30 small seeds)
1 tbsp grated cumin seeds
2 tbsp sweet paprika
5 cloves garlic
1 tsp grated baking soda
