|beef, regular||250 g||0.55 lb|
|lean pork,||100 g||0.22 lb|
|pork, regular||400 g||0.88 lb|
|poek belly||250 g||0.55 lb|
Ingredients per 1000g (1 kg) of meat
|salt||30 g||5 tsp|
|cure #1||2.5 g||1/2 tsp|
|sugar||20 g||4 tsp.|
|pepper||2 g||1 tsp|
|nutmeg or cardamom||1 g||1/2 tsp|
- Curing. Cut beef and pork into 5 cm (2 inch) pieces and mix with salt. Keep under refrigeration for 72 hours.
- Grind: beef and lean pork through 2-3 mm (1/8") plate; regular pork through 3-4 mm (3/16") plate; dice belly into 4 mm (3/16") cubes.
- Mix ground meats and fat cubes with cure #1 and spices. No water is added.
- Stuff into 40-60 mm pork, beef or fibrous casings. Make 25-50 cm (1-2') long links.
- Hold at 10 C (50 F) for 48 hours at refrigerator temperature (40 C, 40 F) or for 24 hours at 10 C (50 F).
- Bake for 60-120 minutes at 50-60 C (122-140 F).
- Cook for 45-90 min in 68-72 C (154-162 F) water.
- Shower with cold water, then hang for 3-5 hours to cool to 10-15 C (50-60 F).
- Smoke with warm-hot smoke 40-50 C (100-122 F) for 24 hours OR with medium smoke 32-35 C (90-95 F) for 48 hours. Do not apply heavy smoke.
- Sausage can be kept at 12 C (53 F) for 7 days or for 1 month in a refrigerator.
The above are the original Russian instructions for making smoked and cooked sausage.
The preservation was of most importance as very few prople owned the refrigerator.
You can skip #1 and #6 steps if the sausage is refrigerated.
The sausage was laced across with butcher twine 3 times. The bands were equally but closely spaced in the middle.