Cold smoked version of the Russian sausage












       

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Russian Sausage
 
This is an original cold smoked version of the Russian sausage.
 



 1.
meat selection

50% lean pork (butt or ham) -
2.5 kg
30% pork fatback - 1.5 kg
20% beef - 1 kg
 
Meat total:  5 kg

salt

white
pepper
sugar
cardamom
allspice
cup Madeira wine or brandy
cure # 2

150 g
7.5 g
10 g
2 g
4 g
240 g
 
9 g

5 Tbs.
4 tsp
2 tsp
1 tsp
2 tsp
1 cup
 
1½ tsp
 


ingredients


 2.
curing
Cut meat and fat into 5-6 cm (2") pieces, mix
with salt, sugar and cure # 2 and place in a cool area for 4 - 5
days.


 3.
grinding
Grind beef with 3/8" (10 mm) plate.
Cut manually
fatback into ¼" (6 mm) cubes.


 4.
mixing
Mix all ingredients with meat adding wine. Mix
until all wine is absorbed by the mixture. Then add diced fat and mix
everything together.


 5.
stuffing
Stuff into dry beef middles or synthetic fibrous
casings 40-60 mm and form
12" (30cm) long links.


 6.
drying(aging)
2 days in a cool place


 7.
smoking
With cold smoke for 6 days


 8.
drying
25 - 30 days in a cool, dry and drafty area


Notes
If curing with European Peklosol, use 150 g of
Peklosol and no salt. (Peklosol contains 99.4% salt)
Originally 10 g of potassium nitrate was used.



 
 
 


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