Moscow Sausage

This is a hot smoked version of the Moscow sausage which was originally cold smoked and not cooked.

beef750 g1.65 lb.
pork back fat or fat pork trimmings250 g0.55 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
nutmeg1.0 g½ tsp.
potato starch, 2%20 g2 tbsp.
cold water100 ml⅜ cup
  1. Grind beef with 3/8” (10 mm) plate. Manually cut fatback into ¼” (6 mm) cubes.
  2. Mix all ingredients with meat, adding water. Mix until all water is absorbed by the mixture. Then add 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 60 min.
  5. Apply hot smoke for 110-130 min until casings develop brown color or a red tint.
  6. 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.
  7. Shower with cold water for about 5 min, then lower sausage temperature below 12º C (53º F).
  8. Store in refrigerator.

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