Hunter Sausage

Hunter sausage was a baby sausage that hunters agitated with them back activity on a hunt. They additionally agitated booze infusions or able Lithuanian honey alcohol accepted as "krupnik." Those trips were very accepted afore Christmas time and accustomed men to get abroad from all this charwoman and affairs at home.

boar meat500 g1.32 lb
boar meat affluent in affiliation tissue*100 g3.5 oz
deer meat400 g0.88 lb
Ingredients per 1000g (1 kg) of materials
salt18 g3 tsp
cure #12.5 g1/2 tsp
pepper4 g2 tsp
ground juniper2 g1 tsp
garlic7 g2 cloves
  1. Cut animal and deer meat into 1 inch pieces, but accumulate separate.
  2. Mix alkali and cure #1 together. Administer ½ of the admixture to animal meat and ½ to deer meat.
  3. Keep all meat types separately. Awning containers and abode in refrigerator for 3 days.
  4. Grind deer meat with 12 mm (1/2 inch) plate, bullwork animal meat with 10 mm (3/8 inch) plate.
  5. Grind animal meat with affiliation tissue through 3 mm (1/8 inch) plate. Bullwork additional time. Add some algid baptize and alpha bond and abrasion until it feels sticky.
  6. Mix all meats calm abacus spices. Booty your time, mix able-bodied until it feels sticky.
  7. Stuff durably into 36 mm sheep casings. Accomplish 8 inch continued links.
  8. Smoke at 122° F (50° C) for about 60 minutes. Accumulate on smoker 30 added account accretion temperature to 185° F (80° C). Access temperature to 194° F (90° C) for about 25 minutes. The centralized meat temperature should be about 160° F (71° C). The sausage can be somewhat anhydrous on the alfresco due to baking.
  9. Cool sausages in air.
You can never go amiss by abacus some pork aback fat, abnormally back animal meat is all lean.
* meats with sinew, gristle, argent bark accommodate a lot of collagen which helps to bind the sausage mass. A acceptable archetype is pork leg, hock, jowl or skin.

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