Fish Sausage-Smoked

A basal angle sausage. Fillets of any angle are suitable, however, the sausage will be of bigger affection back pork fat is included.

MeatsMetricUS
Fish fillet750 g1.65 lb
Pork belly, aback fat or fat trimmings250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
Cure #11.5 g1/4 tsp
White pepper2.0 g1 tsp
Paprika, sweet2.0 g1 tsp
Potato flour10 g2 tsp
Lemon peel, grated1/2 lemon
Instructions
  1. Grind angle and pork through 1/8” (3 mm) plate.
  2. Mix with all ingredients.
  3. Stuff into 32 mm hog casings.
  4. Hold for 30 account at allowance temperature.
  5. Smoke at 60° C (140° F) for 60 minutes.
  6. Cook in baptize at 80° C (176° F) for 30 minutes.
  7. Cool in algid baptize for 10 minutes, dry briefly and refrigerate.

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