Meats and Sausages
Pork Loin sausage
Pork loin sausage is made from chunks of pork loin and emulsified beef.
Meats | Metric | US |
---|---|---|
pork loin | 900 g | 1.94 lb. |
lean beef | 100 g | 0.26 lb. |
Ingredients per 1000g (1 kg) of meat
salt | 18 g | 3 tsp. |
cure #1 | 2.5 g | 1/2 tsp |
pepper | 2.0 g | 1 tsp. |
nutmeg | 0.5 g | 1/2 tsp. |
cold water | 40 ml | 1/5 cup |
Instructions
- Cure meat (mix with salt and Cure #1) for 72 hours. Keep pork and beef separately. Cut loin into 4 x 4cm pieces. Beef can be cut into smaller cuts as it will be ground.
- Pork loin pieces will not be ground.
- Grind cured beef twice through 3 mm plate adding 30% cold water (40 ml) or crushed ice. You may use a food processor. You are emulsifying beef so it will hold loin pieces well.
- Mix pork loins with pepper and nutmeg until mass feels sticky, then add emulsified beef.
- Stuff firmly into 55-65 mm fibrous or beef middles casings.
- Hang at room temperature for 1-2 hours.
- Hot smoke for 60-80 minutes.
- Bake in smokehouse 2-2.5 hours. The total time of smoking and baking 3-4 hours.
- Shower sausages for 5 minutes with cold water, then hang them to cool.
- Refrigerate.