You maybe remember that I told you about a project we were working on with filet of mutton. We cured and vacuumpacked the meat 10 days ago and left it to rest in our fridge. Today we prepared it for smoking, which means rinsing the brine off and packing it into linnen before leaving it to rest and dry before being put in the smoke chamber.
Sunday evening we prepared a second treat to be smoked at the same time as the filet. 10kg of minced meat and spices were converted into sausages with 2 different flavours, garlic and pepper. After filling the sausage casings the sausages had to rest for 2-3 days and were packed into linnen today, too.
Now both the filets and sausages are taking a rest before being smoked for 2 days and we are really looking forward to seing the results of this project. The filet of mutton has to dry a bit more before we are going to try it, but the sausages should be ready straight away after smoking.