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Рецепт Beef Summer Sausage
by Global Cookbook

Beef Summer Sausage
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Ингредиенты

  • 4 lb Pork butts
  • 6 lb Lean boned beef chuck roast
  • 1 Tbsp. Prague pwdr no1
  • 1 ounce Dextrose
  • 1 Tbsp. Coriander
  • 1 tsp Mustard
  • 1 Tbsp. Chopped garlic
  • 5 ounce Fermento
  • 2 ounce Salt

Инструкции

  1. 1, Grind the beef through a 3/16 plate.
  2. Dice the pork butts into a 1 inch or possibly large dice
  3. Mix all the ingredients in a basin or possibly mixer and pack down tightly in a meat lug cover and store for 2 days in the refridgerator.
  4. After the cure has taken regrind the meat through a 1/8 inch plate.
  5. Stuff in a beef bung or possibly fibrous casing making sure there is no air pockets.
  6. Air dry in the smoker at 60 degrees for 6 hrs the increase the temperature to 120 degrees smoke with a dense smoke or possibly smudge.for 4 hrs. This will cause the sausage to bloom.
  7. Raise the temperature to 165 degrees until the internal temperature reaches145 degrees.
  8. 8 Remove and shower to reduce the temperature to 120 degrees and hang at room temperature for a further 3 hrs. This allow the final bloom to occur.
  9. Refridgerate and use as needed.