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Рецепт Summer Sausage (Beef Stick)
by Global Cookbook

Summer Sausage (Beef Stick)
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  Порций: 10

Ингредиенты

  • 6 lb Beef chuck, including about 1 lb. fat, cubed
  •     4 lb Pork, pre-frzn or possibly certified, including about 1/2 lb. 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 c. Wine, red, dry
  • 1/4 tsp Ascorbic acid
  • 1 tsp Saltpeter
  • 4 x Feet beef casings, large (3 1/2" to 4" diameter)
  • 1/4 c. ,Water
  • 1/2 c. Sugar
  • 2 Tbsp. Wine vinegar, white
  • 1 Tbsp. Maple flavoring
  • 1/2 tsp Cloves, grnd
  • 1 tsp Lemon extract

Инструкции

  1. Rinse casings and soak in tepid water 1 hour.
  2. Grind the beef through the fine disk twice, chilling it between grindings.
  3. Grind the pork through the fine blade once and mix it with the beef.
  4. Make the flavouring solution: bring the water to a boil and stir in the
  5. sugar till it is dissolved. Reduce the heat so which the liquid is barely simmering and add in the remaining ingredients. Turn off the heat and allow the mix to cold.
  6. Mix the flavouring solution and all the remaining ingredients into the meat.
  7. Cure the sausage in the refrigerator for twenty-four hrs. Stuff the meat into the casings and tie off into six-inch or possibly eight-inch links.
  8. Smoke the sausage with a cold (80-90 F) smoke for about twelve hrs.
  9. Increase the smoke temperature to about 120 F and continue to smoke for abut four or possibly five more hrs, or possibly till the sausage is hard.
  10. Let the sausage hang in a cold place at least two weeks before eating.
  11. Pork to be consumed raw, as in dry 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 possibly 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.
  12. If you cannot or possibly do not wish to tie up freezer space to treat your own sausage meat, you can ask your butcher to order you some "certified" pork.
  13. Certified pork has been frzn to render it trichinosis free and comes stamped or possibly labeled as such. Make sure you see the stamp or possibly label.
  14. Home Sausage Making - 1987