Moscow Dry Sausage

Russian dry sausage known in Russia as Московская колбаса.

MaterialsMetricUS
Lean beef750 g1.65 g
Pork back fat250 g0.55 g
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure #15 g1 tsp
Sugar2 g1 tsp
Ground pepper1.5 g1.5 tsp
Cardamom or nutmeg0.25 g1/4 tsp
Instructions
  1. 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.
  2. Grind beef through 1/8" (2 mm) plate. Dice back fat into ¼” (6 mm) cubes.
  3. Mix beef with spices. Add fat cubes and mix everything together. Don’t add any water.
  4. Stuff sausages firmly into 45-55 mm beef middles or fibrous casings. Make 10-20” (25-50 cm) links.
  5. Hang sausages for 5-7 days at 2-4 C, 85-90% humidity.
  6. Using dry wood, smoke sausages for 2-3 days with cold smoke, 18-22 C.
  7. 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.
Notes

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:

Moscow Dry Sausage

Two laces in the middle.

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