Small sausage and convenient item for tourists and travelers












       

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Sausage
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Tourist Sausage
 
This is a small sausage and convenient item for tourists and
travelers. Meats are the same as in Tambov sausage but different spices are
employed. Similar to Polish Kabanosy Meat Stick which is made of pork only..

 



 1.
meat selection

20%  pork  -
1.0 kg
40% pork bellies (bacon) - 2.0 kg
40% best beef - 2.0 kg
 
Meat total:  5 kg

salt

pepper
sugar
caraway
garlic
water
cure #1

90 g
7.5 g
10 g
2.5 g
5 g
240 g
12 g

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


ingredients


 2.
curing
Cut meat and fat into 5-6 cm (2") pieces, mix
with salt and cure #1. Place in a
container, cover with a cloth and leave for 48 hours in a
refrigerator.


 3.
grinding
Grind  meats with 3/8" (10 mm) plate.
 Grind bacon
through ⅛ " (3 mm) plate.


 4.
mixing
Mix all ingredients with meat adding water. Mix
until all water is absorbed by the mixture.


 5.
stuffing
Stuff into sheep casings 24-26 mm  and form
12" (30cm) long links.


 6.
drying(aging)
30 min


 7.
smoking
With hot smoke for 60 min.


 8.
baking
In the last stage of smoking the sausage is
baked at 75-90º C (167-194º F) until internal meat temperature is
68-70º C (154-158º F).
This will take about 20 min.


 9.
cooling
Shower with cold water for about 5 min, then
lower sausage temperature to below 12º C (53º F).


Notes
If curing with European Peklosol, use 100 g of
Peklosol and no salt.(Peklosol contains 99.4# salt).



 


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