🐖 The Ingredients
- Pork shoulder: 2.2 kg, chilled to +1°C
- Nitrite salt (6%): 2 g per kg
- Ascorbate: 0.5 g per kg
- Seasoning mix: Kupaty-style from Em Kolbaski (a nice Georgian flair)
- Sugar: 3 g per kg
- Regular salt: 25 g per kg (maybe went a little heavy-handed there)
- Dry red wine: 30 g per kg
🔪 The Process
I ran the chilled pork through a meat grinder using a 3 mm plate — perfect texture for what I was aiming for. Then I tossed it into the dough mixer with a guitar paddle attachment and let it spin into a smooth, sticky mix.
Next up: sausage stuffer. I used a 13 mm nozzle, and honestly — it squeezed out like a dream. No struggle at all.
In the end? Three full baking trays of beautifully filled meat sticks.
🌡️ The Finish
I let them rest and come up to room temp on the counter, then into the dehydrator they went — 65°C for 6 hours.
Tonight I taste the final result.
Can’t wait to crack a cold one and see how my first batch of Pivchiki turned out.
Stay tuned for the verdict 🍻