| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Crs, Makemeat |
5 |
Servings |
INGREDIENTS
| 3 |
lb |
Pork butt, cubed |
| 2 |
lb |
Beef chuck 25% fat, cubed |
| 1/2 |
c |
Ice water |
| 1/4 |
c |
Dry milk powder |
| 5 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 1 |
tb |
Paprika |
| 2 |
ts |
Fine grind white pepper |
| 2 |
ts |
Mustard seed |
| 1/4 |
ts |
Ascorbic acid |
| 1/2 |
ts |
Saltpeter |
| 4 |
|
Feet small hog or sheep casings |
INSTRUCTIONS
Grind the pork through the fine disk. Grind the beef through the coarse
disk. Mix together and combine with the remaining ingredients. Prepare
casing, stuff and twist into 2-3" links. Smoke 2 hours at 180-190. Simmer
in a 190 kettle of water for thirty minutes; place in a kettle of cool
water fro half an hour, dry and store in the refrigerator for up to two
weeks.
Source: Home Sausage Making by charles G. Reavis ISBN: 0-88266-477-8 Typed
by Carolyn Shaw 12-94.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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