Neva Dry Sausage

Russian dry sausage known in Russia as Колбаса невская. The Neva river flows through the second largest Russian city, Saint Petersburg on the Baltic sea.

MaterialsMetricUS
Lean beef100 g0.22 lb
Lean pork550 g1.21 g
Pork back fat350 g0.77 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure #15 g1 tsp
Sugar2 g1/2 tsp
Black pepper1 g1/2 tsp
Cinnamon1 g1/2 tsp
Cognac2.5 ml1 tsp
Instructions
  1. Curing meat. Cut meat into 1 inch (25 mm) pieces. Place beef, pork and pork back fat in separate food grade containers. Mix pork back fat with 12 g (2 tsp) salt. Mix beef and pork meat with 18 g salt, Cure #1 and sugar according to the recipe (estimate amounts). 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. Grind pork through 1/8” (2 mm) plate. Dice back fat into ¼" (6 mm) cubes.
  3. Mix beef with salt, cure, sugar and spices. Add pork, wine and mix. Add fat cubes and remix everything together. Don’t add any water.
  4. Stuff sausages firmly into 45 mm beef rounds or hog casings. Links in ring shape, from 3-6” (8-15 cm) inside diameter.
  5. Hang sausages for 5-7 days at 2-4 C, 85-90% humidity.
  6. Using dry wood, smoke sausages for 2 days with cold smoke, 18-22 C.
  7. Dry sausages for 5 days (depending on sausage diameter) at 11-15 C, 80-84 humidity. Dry 20 days more at 10-12 C, 74-78% humidity.
Notes

Finished sausage should retain 60% of its original weight.

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