Moscow Dry Sausage
Russian dry sausage known in Russia as Московская колбаса.
|Lean beef||750 g||1.65 g|
|Pork back fat||250 g||0.55 g|
Ingredients per 1000g (1 kg) of meat
|Salt||30 g||5 tsp|
|Cure #1||5 g||1 tsp|
|Sugar||2 g||1 tsp|
|Ground pepper||1.5 g||1.5 tsp|
|Cardamom or nutmeg||0.25 g||1/4 tsp|
- Curing meat. Cut meat into 1 inch (25 mm) pieces. Place beef and fat in separate food grade container. Mix beef with 24 g (4 tsp) salt, Cure #1 and sugar. Mix pork fat with 11 g (2 tsp) salt. Pack tightly to eliminate air and cover with clean cloth. Place for 72 hours in refrigerator. Discard any liquid brine and submit meat to grinding.
- Grind beef through 1/8" (2 mm) plate. Dice back fat into ¼” (6 mm) cubes.
- Mix beef with spices. Add fat cubes and mix everything together. Don’t add any water.
- Stuff sausages firmly into 45-55 mm beef middles or fibrous casings. Make 10-20” (25-50 cm) links.
- Hang sausages for 5-7 days at 2-4 C, 85-90% humidity.
- Using dry wood, smoke sausages for 2-3 days with cold smoke, 18-22 C.
- Dry sausages for 5-7 days (depending on sausage diameter) at 11-15 C, 80-84 humidity. Dry 20-23 days more at 10-12 C, 74-78% humidity.
Finished sausage should retain 57% of its original weight.
Russians used an ingenious method for distinguishing between sausage types by lacing sausages across with a butcher twine: