| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | servings | ||
INGREDIENTS
| 4 | lb | Pork butts |
| 6 | lb | Lean boned beef chuck roast |
| 1 | tb | Prague powder no1 |
| 1 | oz | Dextrose |
| 1 | tb | Coriander |
| 1 | ts | Mustard |
| 1 | tb | Minced garlic |
| 5 | oz | Fermento |
| 2 | oz | Salt |
INSTRUCTIONS
1, Grind the beef through a 3/16 plate. 2. Dice the pork butts into a 1 inch or large dice 3. Mix all the ingredients in a basin or mixer and pack down tightly in a meat lug cover and store for 2 days in the refridgerator. 4. After the cure has taken regrind the meat through a 1/8 inch plate. 5. Stuff in a beef bung or fibrous casing making sure there is no air pockets. 6. Air dry in the smoker at 60 degrees for 6 hours the increase the temperature to 120 degrees smoke with a dense smoke or smudge.for 4 hours. This will cause the sausage to bloom. 7. Raise the temperature to 165 degrees till the internal temperature reaches 145 degrees. 8 Remove and shower to reduce the temperature to 120 degrees and hang at room temperature for a further 3 hours. This allow the final bloom to occur. 9. Refridgerate and use as needed. Source: John Kinsella CMC Converted by MM_Buster v2.0l.
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