| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
|
1 |
servings |
INGREDIENTS
| 17 |
lb |
Lean meat |
| 3 |
lb |
Pork fat |
| 1 |
qt |
Cold water |
| 3/4 |
c |
+ 2 tablespoons salt |
| 4 1/4 |
c |
Nonfat dried milk |
| 3 |
tb |
Sugar |
| 2 |
tb |
Cure dissolved in 1 lb. cold water |
| 8 |
ts |
Ground coriander seed |
| 5 |
tb |
Ground white pepper |
INSTRUCTIONS
Grind lean meat and pork fat through a 1/2-inch plate, season, mix and
regrind through a 1/8-inch plate. Mix 6 minutes and stuff into
fibrous or natural casings. Hang the sausage in a 185 degrees
Fahrenheit smokehouse until the internal temperature reaches 152
degrees Fahrenheit. Remove sausage from smokehouse and immediately
place it in cold water until the internal sausage temperature is 90
to 100 degrees Fahrenheit. Hang the sausage at room temperature for
about 1 hour before refrigeration.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”