Tangy Summer Sausage

Ingredients

  • Beef/Pork (80%/20%) - 20% fat
  • Salt 19g/kg
  • Black Pepper 4g/kg
  • Coriander 1.5g/kg
  • Garlic 4g/kg
  • Mustard Seeds 4g/kg
  • Sugar 12g/kg
  • Pink Salt 3g/kg (check this)
  • NaErythorbate 0.5g/kg
  • Encapsulated citric acid 10g/kg
  • Milk Power 10g/kg
  • Beer 20g/kg
  • Water 80g/kg

    • Directions

    1. Grind meat using a () grate.
    2. Do a second grind using a () grate.
    3. A dry and wet ingredients.
    4. Mix until well combined and "sticky" (5-8 minutes).
    5. Add encapsulated citric acid and mix in (don't over mix).
    6. Stuff into fibrous casings (2.5" by 20" - 3#).
    7. Hold casing tight to ensure well packed and no air.
    8. Tie off end being sure to remove air.
    9. Place in refrigerator for 5 days.
    10. Smoke.
    11. For 30 minutes (to dry).
    12. For 2 hours.
    13. For 2 hours.
    14. Until internal temp is 152-155 (can take 5-6 hours).
    15. May need to increase temp for last hour or so.
    16. Put in ice bath for 15 minutes.
    17. Let hang at room temp to dry for 1 hour.
    18. Leave in refrigerator for 24 hours.
    19. G per 11.3 kg.
    20. Category.
    21. Meat.
    22. Keywords.

    Category

  • Meat

    • Keywords


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