| 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.
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