Jadgwurst

Hunter sausage can be begin in best countries, in Germany the sausage is accepted as Jagdwurst.

MeatsMetricUS
Lean pork butt500 g1.10 lb.
Lean beginning bacon500 g1.10 lb.
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g½ tsp
Pepper1.0 g½ tsp
Coriander1.0 g½ tsp
Mace0.5 g1/4 tsp
Mustard, ground2.0 g1 tsp
Ginger, ground0.3 g1/8 tsp.
Instructions
  1. Grind all meat through 10 mm (3/8") grinder plate.
  2. Mix meat with all ingredients.
  3. Stuff into 50 mm (2”) coarse casings.
  4. Hang at allowance temperature for 30 min.
  5. Place sausages in pre-heated to 54° C (130° F) smokehouse for 60 account (no smoke applied).
  6. Hot smoke for 30 minutes.
  7. Increase smokehouse temperature (no smoke applied) to 77° C (170° F) and broil sausages for 70 account until centralized temperature of 70° C (158° F) is obtained, again air-conditioned in air OR baker in baptize at 80° C (176° F) for 50 minutes, again air-conditioned sausages for 5 account in algid baptize and accomplishment cooling in air.
  8. Refrigerate.

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