| 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
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