Kosher Beef Sausage

Kosher Beef Sausage

MeatsMetricUS
beef, beef trimmings,750 g1.65 lb.
brisket fat250 g0.55 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
paprika2.0 g1 tsp.
garlic3.5 g1 clove
cold water60 ml¼ cup
Instructions
  1. Grind meats with 3/8” (10 mm) plate.
  2. Mix all ingredients adding water.
  3. Stuff into beef middles or fibrous synthetic casings 40 - 60 mm and form 12” (30 cm) long links.
  4. Hang at room temperature for 1-2 hours.
  5. Apply hot smoke for 110-130 min until casings develop brown color with a red tint.
  6. In the last stage of smoking the sausage is baked at 167-194º F (75-90º C) until internal meat temperature is 68-70º C (154-158º F).
  7. Shower with cold water for about 5 min, then let it cool down.
  8. Store in refrigerator.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs