Kosher Beef Sausage

Meats	Metric	US
beef, beef trimmings,	750 g	1.65 lb.
brisket fat	250 g	0.55 lb.

Ingredients per 1000g (1 kg) of meat

salt	18 g	3 tsp.
Cure #1	2.5 g	½ tsp.
pepper	2.0 g	1 tsp.
paprika	2.0 g	1 tsp.
garlic	3.5 g	1 clove
cold water	60 ml	¼ cup

Instructions

1. Grind meats with 3/8” (10 mm) plate.
2. Mix all ingredients adding water.
3. Stuff into beef middles or fibrous synthetic casings 40 - 60 mm and form 12” (30 cm) long links.
4. Hang at room temperature for 1-2 hours.
5. Apply hot smoke for 110-130 min until casings develop brown color with a red tint.
6. In the last stage of smoking the sausage is baked at 167-194º F (75-90º C) until internal meat temperature is 68-70º C (154-158º F).
7. Shower with cold water for about 5 min, then let it cool down.
8. Store in refrigerator.