BROKEN - Smoked Sausage Fine or Coarse with Gelromix

Grind the pork pieces through the 14 mm grinder. 2. Add the water and mix until well incorporated. 3. Add the Gelromix and Colorozo salt and mix until well distributed. 4. Pass the dough through the 10 mm grinder for a coarse smoked sausage or through the 3 mm grinder for a fine smoked sausage. 5. Mix until sufficiently bound. 6. Stuff with well-drained 32/35 mm pork intestines. 7. Let the sausages brown in the refrigerator for 12 hours. 8. Smoke the sausages until golden brown or dip them in Zesti Vero Smoke Condensate (1 part Zesti Vero Smoke Condensate - 2 parts water, let the sausages dry thoroughly). 9. Cook the smoked sausage at 80°C in a kettle or steamer until a core temperature of 72°C. 10. After cooking, cool the smoked sausage as quickly as possible, package it, and post-pasteurize it.