Hot smoked version of the Moscow sausage












       

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Moscow Sausage
 
This is a  hot smoked version of the Moscow sausage which was originally cold smoked and not cooked.
 



 1.
meat selection

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

salt

black
pepper
sugar
nutmeg
water
cure #1

90 g
7.5 g
10 g
1 g
240 g
12 g

5 Tbs.
4 tsp
2 tsp

½ tsp
1 cup
2 tsp
 


ingredients


 2.
curing
Cut meat and fat into 5-6 cm (2") pieces, mix
with salt and cure #1. Fatback will be salted only as cure #1
(sodium nitrite) reacts with meat myoglobin only. Place in a
container, cover with a cloth and leave for 48 hours in a
refrigerator.


 3.
grinding
Grind beef with 3/8" (10 mm) plate.
Cut manually
fatback into¼" (6 mm) cubes.


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


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


 6.
drying(aging)
60 min


 7.
smoking
With hot smoke for 110-130 min until casings
develop brown color with a red tint.


 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).


 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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