| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | servings | ||
INGREDIENTS
| 22 | lb | Lean meat |
| 3 | lb | Pork fat |
| 1 1/4 | c | + 2 tablespoons salt |
| 1/3 | c | + 1 tablespoon + 1 teaspoon dextrose; (glucose) |
| 2 | tb | Cure dissolved in 1 cup water |
| 3/4 | c | Ground red pepper |
| 3/4 | c | Ground allspice |
| 1 | tb | Garlic powder |
| 5 | tb | Fennel seed |
INSTRUCTIONS
Grind meat and fat through a 1/2-inch plate. Mix meat, fat and all seasonings. Grind through a 1/8-inch plate and mix 6 minutes. Stuff in hog casings and place in 90 degrees Fahrenheit smokehouse until pH 5 is reached. Store at 50 degrees Fahrenheit for 20 days to produce a dry product, or heat to 142 degrees Fahrenheit after pH 5 is reached to produce a semi-dry product. NOTE: It is best to use a starter culture with all fermented sausage. If starter cultures are not available let product stand in a 6-inch deep tray at 38 degrees Fahrenheit for 72 hours before it is stuffed or add 8 oz. of GDL per 100 lb. of product and heat to 142 degrees Fahrenheit internally without incubation. MSU Extension Converted by MM_Buster v2.0l.
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