For the Authaler Almsalami cut pork into small pieces (for mincing).
Mix well with the spices and Pökelfix special and put in a cool place overnight (1° to max. 3°C).
The next morning, grind meat with meat grinder, disk about 4-6 mm. Then stuff into beef casings (wreath casings).
Leave to mature for 2 days and then cold smoke for about 3-4 days, depending on the color.
Maturation time of Authaler Almsalami is about 6-8 weeks at 12°-16°C (white mold).
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