115 g 12 g 50 g 12 g 10 g 20 g 7.5 g 1.25 g (1/2 tsp)
Instructions
1. Grind pork and back fat through 3/16" plate (5 mm). 2. Mix all ingredients with meat 3. Stuff into beef middles or fibrous casings 40-120 mm 4. Ferment at 38º C (100º F) for 24 hours, 90-85% humidity 5. Introduce warm smoke (43º C, 110º F), 70% humidity, for 12 hours. Gradually increase smoke temperature until internal meat temperature of 140º F (60º C) is obtained. 6. For a drier sausage: dry for 2 days at-22-16º C (60-70º F), 65-75% humidity or until desired weight loss has occurred. 7. Store sausages at 10-15º C (50-59º F), 75% humidity.
Notes
If sausage is made without starter culture (not recommended) read