Materials

pork, 55%

beef, 25%

back fat 10%

fat pork trimmings 10%

2.75 kg (6.05 lb)

1.25 kg (2.75 lb)

0.5 kg (1.1 lb)

Ingredients

salt, 2 % (salt in Cure #1 accounted for)

Cure #1

white pepper

nutmeg

white mustard seeds (whole)

sugar

90 g (5 Tbsp)

10 g (1-1/2 tsp)

5 g (2 tsp)

5 g (3 tsp)

5 g (2 tsp)

10 g (2 tsp)

Instructions

1. Curing. Cut meat into 5-6 cm (2") pieces, mix with salt and Cure #1. Place in a container, cover with a cloth and leave for 48 hours in a refrigerator.

2. Manually dice back fat into 6 mm (1/4") cubes. Grind pork, beef and fat pork trimmings through 1/8" (3 mm) plate. Refreeze and grind again adding water. You can emulsify using food processor:

a. emulsify ground beef and pork adding 30% of ice cold water (about 1 quart or 1 liter)

b. add fat pork trimmings and continue emulsifying until thoroughly mixed.

3. Mix diced back fat with emulsified mixture until fat cubes are evenly distributed.

4. Stuff firmly into 120 mm cellulose or synthetic fibrous casings. Tie the ends with butcher's twine and make 10-12 cm (4-5") hanging loop on one end. Prick any visible air pockets with a needle.

5. Hang for 30-60 min to dry.

6. Apply hot smoke for 100-135 min. Re-arrange smokesticks or smoke carts during smoking.

7. Poach sausages in water at 72-75° C (161-167 °F) for 90-120 min until internal meat temperature of the sausage becomes 68-70° C (154-158 °F).

8. Shower with cold water for about 10 min and place in a cooler to lower sausage temperature to below 12° C (53° F).