This is a hot smoked version of the Moscow sausage which was originally cold smoked and not cooked.
|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.|
|sugar||2.0 g||½ tsp.|
|nutmeg||1.0 g||½ tsp.|
|potato starch, 2%||20 g||2 tbsp.|
|cold water||100 ml||⅜ cup|
- 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 internal meat temperature is 68-70º C (154-158º F).
- Shower with cold water for about 5 min, then lower sausage temperature below 12º C (53º F).
- Store in refrigerator.