Kosher Beef Sausage

Kosher Beef Sausage

MeatsMetricUS
beef, beef trimmings,750 g1.65 lb.
brisket fat250 g0.55 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
paprika2.0 g1 tsp.
garlic3.5 g1 clove
cold water60 ml¼ cup
Instructions
  1. Grind meats with 3/8” (10 mm) plate.
  2. Mix all ingredients adding water.
  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 let it cool down.
  8. Store in refrigerator.

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