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CATEGORY CUISINE TAG YIELD
Meats, Grains Beef, Pork/ham 10 Pounds

INGREDIENTS

6 lb Beef chuck, including about
1 pound fat cubed
*4 lb Pork, pre-frozen or
certified including
about
1/2 pound fat cubed
5 T Salt
2 T Sugar
1 T Pepper, white
2 t Coriander seed, crushed
1 T Peppercorns, black
1/4 t Nutmeg
1 c Wine, red dry
1/4 t Ascorbic acid
1 t Saltpeter
4 Feet beef casings, large
3 1/2" to 4" diameter
1/4 c Water
1/2 c Sugar
2 T Wine vinegar, white
1 T Maple flavoring
1/2 t Cloves, ground
1 t Lemon extract

INSTRUCTIONS

Rinse casings and soak in tepid water 1 hour.  Grind the beef through
the fine disk twice, chilling it between  grindings. Grind the pork
through the fine blade once and mix it with  the beef.  Make the
flavouring solution:  bring the water to a boil and stir in  the  sugar
until it is dissolved.  Reduce the heat so that the liquid is  barely
simmering and add the remaining ingredients.  Turn off the  heat and
allow the mixture to cool.  Mix the flavouring solution and all the
remaining ingredients into the  meat.  Cure the sausage in the
refrigerator for twenty-four hours. Stuff the  meat into the casings
and tie off into six-inch or eight-inch links.  Smoke the sausage with
a cool (80-90 F) smoke for about twelve hours.  Increase the smoke
temperature to about 120 F and continue to smoke  for abut four or five
more hours, or until the sausage is firm.  Let the sausage hang in a
cool place at least two weeks before eating.  Pork to be consumed raw,
as in dried sausage, can be made completely  safe and free of trichinae
by freezing it to -20 F for six to twelve  days. -10 F for ten to
twenty days or 5 F for twenty to thirty days.  These guidelines have
been set by the USDA for commercial packers and  are perfectly safe if
followed by the home sausage maker.  If you can't or don't wish to tie
up freezer space to treat your own  sausage meat, you can ask your
butcher to order you some "certified"  pork. Certified pork has been
frozen to render it trichinosis free  and comes stamped or labeled as
such.  Make sure you see the stamp or  label. Home Sausage Making -
1987 per Clarence Fontish  From: Sam Waring                      Date:
07-17-96 Posted to  MM-Recipes Digest V3 #341  From: BobbieB1@aol.com
Date: Fri, 13 Dec 1996 00:06:26 -0500

A Message from our Provider:

“Times change, God doesn’t.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1194
Calories From Fat: 839
Total Fat: 93g
Cholesterol: 280.3mg
Sodium: 3662.5mg
Potassium: 635.3mg
Carbohydrates: 14g
Fiber: <1g
Sugar: 12.5g
Protein: 69.6g


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