Chicken Sausage-Smoked

All craven smoked sausage.

Chicken breast400 g0.88 lb
Chicken leg400 g0.88 lb
Chicken fat and skin200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
White pepper2.0 g1 tsp
Paprika, sweet2.0 g1 tsp
Garlic, minced3.5 g1 clove
Potato starch15 g1 Tbsp
Cold water30 ml1 oz fl
  1. Grind meat through 1/4”(6 mm) plate. Mix with alkali and cure #1.
  2. Grind banknote and fat through 1/8” (3 mm) plate. Abode for 30 account in a freezer, afresh bullwork again.
  3. Mix all capacity with potato starch and baptize creating a paste.
  4. Mix arena meat, bark and fat, and the adhesive together.
  5. Stuff into 36 mm artificial or coarse constructed casings.
  6. Hold for 30 account at allowance temperature.
  7. Smoke at 60° C (140° F) for 60 minutes.
  8. Cook in baptize at 80° C (176° F) for 35 minutes.
  9. Place in algid baptize for 10 minutes. Dry briefly and refrigerate.

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