Cold smoked version of the Moscow sausage












       

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



 1.
meat selection

75% beef -
3.75 kg
25% pork fatback - 1.25 kg
 
 
Meat total:  5 kg

salt

black
pepper
sugar
nutmeg
cure # 2

150 g
7.5 g
10 g
1 g
12 g

8 Tbs.
4 tsp
2 tsp

½ tsp
2 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 into¼" (6 mm) cubes.


 4.
mixing
Mix with meat all ingredients until feels gluey. Then add fat and mix
everything together.


 5.
stuffing
Stuff into dry beef middles or fibrous synthetic
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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