Meats and Sausages

Russian Sausage (Hot Smoked)

Russian Sausage (Hot Smoked). This is a hot smoked version of the Russian sausage which was originally cold smoked and not cooked

MeatsMetricUS
lean pork500 g1.10 lb.
pork back fat300 g0.66 lb.
beef200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
sugar2.0 g⅓ tsp.
cardamom2.0 g1 tsp.
allspice2.0 g1 tsp.
Madeira wine or brandy60 ml¼ cup
cold water60 ml¼ cup
Instructions
  1. Grind meats with 3/8” (10 mm) plate. Cut back fat manually into ⅛“ (3 mm) cubes.
  2. Mix all ingredients with meat adding wine. Mix until all wine is absorbed by the mixture. Then add diced fat and mix everything together.
  3. Stuff into beef middles or fibrous synthetic casings 40 - 60 mm and form 12” (30 cm) long links.
  4. Hang at room temperature for 1-2 hours.
  5. Apply hot smoke for 110-130 min until casings develop brown color with a red tint.
  6. In the last stage of smoking the sausage is baked at 167-194º F (75-90º C) until internal meat temperature is 68-70º C (154-158º F).
  7. Shower with cold water for about 5 min, then lower sausage temperature to below 12º C (53º F).
  8. Store in refrigerator.

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