Meats and Sausages
Moscow Sausage
This is a hot smoked version of the Moscow sausage which was originally cold smoked and not cooked.
| Meats | Metric | US |
|---|---|---|
| beef | 750 g | 1.65 lb. |
| pork back fat or fat pork trimmings | 250 g | 0.55 lb. |
Ingredients per 1000g (1 kg) of meat
| salt | 18 g | 3 tsp. |
| Cure #1 | 2.5 g | ½ tsp. |
| pepper | 2.0 g | 1 tsp. |
| nutmeg | 1.0 g | ½ tsp. |
| potato starch, 2% | 20 g | 2 tbsp. |
| cold water | 100 ml | ⅜ cup |
Instructions
- Grind beef with 3/8” (10 mm) plate. Manually cut fatback into ¼” (6 mm) cubes.
- Mix all ingredients with meat, adding water. Mix until all water is absorbed by the mixture. Then add fat and mix everything together.
- Stuff into beef middles or fibrous synthetic casings 40-60 mm and form 12” (30 cm) long links.
- Hang at room temperature for 60 min.
- Apply hot smoke for 110-130 min until casings develop brown color or a red tint.
- In the last stage of smoking the sausage is baked at 75-90º C (167-194º F) until meat reaches 68-70º C (154-158º F) internal temperature.
- Shower with cold water for about 5 min, then lower sausage temperature below 12º C (53º F).
- Store in refrigerator.
