🌭Menite sausage is a delicious modernization of a classic recipe
🔪Preparation involves cleaning and rinsing the casing and partially freezing the meat
🌡️Maintaining the proper temperature throughout the process is crucial
🌿Spices and starter culture add unique flavors during fermentation
🔥Cold-smoking the sausage provides an additional layer of flavor
Can I use a different type of casing?
—Yes, you can use any casing you have available.
Is it necessary to add baking soda to the water for casing preparation?
—No, it is optional, but it helps prevent casing blowout.
Can I use a different type of meat?
—Yes, but it is recommended to use 100% pork shoulder for traditional Menite sausage.
Is the fermentation step necessary?
—Fermentation is optional, but it adds a unique flavor to the sausage.
Can I skip the smoking step?
—Smoking is optional, but it enhances the flavor and aroma of the sausage.
00:00Introduction and overview of making Menite sausage
02:27Preparing the casing and soaking it in water
04:28Choosing the meat and fat ratio for the sausage
06:32Grinding the meat and mixing in the spices and starter culture
06:52Stuffing the sausage into casings and forming links
08:52Fermenting the sausage for optimal flavor development
09:23Cold-smoking the sausage for additional flavor
10:23Checking the pH level to ensure proper fermentation
