6 lb Beef chuck, including about 1 pound fat, cubed
*4 lb Pork, pre-frozen or certified, including about 1/2 pound fat, cubed
5 tbsp Salt
2 tbsp Sugar
1 tbsp Pepper, white
2 tsp Coriander seed, crushed
1 tbsp Peppercorns, black
1/4 tsp Nutmeg
1 cup Wine, red, dry
1/4 tsp Ascorbic acid
1 tsp Saltpeter
4 Feet beef casings, large (3 1/2" to 4" diameter)
FLAVOURING SOLUTION
1/4 cup ;Water
1/2 cup Sugar
2 tbsp Wine vinegar, white
1 tbsp Maple flavoring
1/2 tsp Cloves, ground
1 tsp Lemon extract
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Rinse casings and soak in tepid water 1 hour.
Grind the beef through the fine disk twice, chilling it between grindings. Grind the pork through the fine blade once and mix it with the beef.
Make the flavouring solution: bring the water to a boil and stir in the
sugar until it is dissolved. Reduce the heat so that the liquid is barely simmering and add the remaining ingredients. Turn off the heat and allow the mixture to cool.
Mix the flavouring solution and all the remaining ingredients into the meat.
Cure the sausage in the refrigerator for twenty-four hours. Stuff the meat into the casings and tie off into six-inch or eight-inch links.
Smoke the sausage with a cool (80-90 F) smoke for about twelve hours.
Increase the smoke temperature to about 120 F and continue to smoke for abut four or five more hours, or until the sausage is firm.
Let the sausage hang in a cool place at least two weeks before eating.
* Pork to be consumed raw, as in dried sausage, can be made completely safe and free of trichinae by freezing it to -20 F for six to twelve days. -10 F for ten to twenty days or 5 F for twenty to thirty days. These guidelines have been set by the USDA for commercial packers and are perfectly safe if followed by the home sausage maker.
If you can't or don't wish to tie up freezer space to treat your own sausage meat, you can ask your butcher to order you some "certified" pork. Certified pork has been frozen to render it trichinosis free and comes stamped or labeled as such. Make sure you see the stamp or label. Home Sausage Making - 1987 per Clarence Fontish
From: Sam Waring Date: 07-17-96 Posted to MM-Recipes Digest V3 #341
From: BobbieB1@aol.com
Date: Fri, 13 Dec 1996 00:06:26 -0500
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