Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
- 300 g shoulder of venison
- 220 g pork belly
- 10 g salt 1.5 g pepper
- 0.5 g nutmeg
- 1 g caraway 0.5 g
- juniper berry 0.25 g
- bay leaf 1 g marjoram
- 0.25 g allspice
Recipe preparation
(1) Lightly roast and finely grind the spices. Cut the meat into small cubes, mix well with the spices and freeze.
(2) Pour half of the meat quantity into a pacotizing® beaker at a time and process with the Coupe Set knife once with overpressure
(3) Knead the mass well and make small sausages with sausage casings in approx. 8-10.
