Polish Smoked Sausage (non-fat)

Polish Smoked Sausage (non-fat)

lean pork850 g1.87 lbs.
water150 g2 Tbsp
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g1/2 tsp.
Sausage Maker Fat Replacer8.0 g2 tsp.
carrageenan5.0 g1 tsp.
dextrose10.0 g2 tsp.
pepper3.0 g1 tsp.
garlic3.5 g1 clove
marjoram1.0 g2/3 tsp.
  1. Grind meat through 3/8" (10 mm) plate.
  2. Add alkali and Cure #1 and mix able-bodied with meat.
  3. Mix dextrose, spices, fat replacer with arena meat and water.
  4. Stuff admixture into 32 - 36 mm hog casings and anatomy 12” links.
  5. Hang on smoke sticks for 1-2 hours at allowance temperature OR
  6. Place sausages in a preheated smoker at 120º F (49º C) with abstract dampers absolutely open.
  7. When casings feel dry partially abutting the avenue smoke damper and administer smoke for 60 minutes. Accumulate on accretion the smoker temperature until you ability 170º F (76º C). Sausage is done back the centralized temperature alcove 154º F (68º C).
  8. Remove from smoker and battery with baptize or asperse sausages in algid water.
  9. Store in refrigerator.

124 calories per 100 g serving.

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