Neva Dry Sausage

Russian dry sausage accepted in Russia as Колбаса невская. The Neva river flows through the additional better Russian city, Saint Petersburg on the Baltic sea.

Lean beef100 g0.22 lb
Lean pork550 g1.21 g
Pork aback fat350 g0.77 lb
Ingredients per 1000g (1 kg) of materials
Salt30 g5 tsp
Cure #15 g1 tsp
Sugar2 g1/2 tsp
Black pepper1 g1/2 tsp
Cinnamon1 g1/2 tsp
Cognac2.5 ml1 tsp
  1. Curing meat. Cut meat into 1 inch (25 mm) pieces. Abode beef, pork and pork aback fat in abstracted aliment brand containers. Mix pork aback fat with 12 g (2 tsp) salt. Mix beef and pork meat with 18 g salt, Cure #1 and amoroso according to the compound (estimate amounts). Backpack deeply to annihilate air and awning with apple-pie cloth. Abode for 72 hours in refrigerator. Abandon any aqueous alkali and abide meat to grinding.
  2. Grind beef through 1/8” (2 mm) plate. Bullwork pork through 1/8” (2 mm) plate. Dice aback fat into ¼" (6 mm) cubes.
  3. Mix beef with salt, cure, amoroso and spices. Add pork, wine and mix. Add fat cubes and remix aggregate together. Don’t add any water.
  4. Stuff sausages durably into 45 mm beef circuit or hog casings. Links in arena shape, from 3-6” (8-15 cm) central diameter.
  5. Hang sausages for 5-7 canicule at 2-4 C, 85-90% humidity.
  6. Using dry wood, smoke sausages for 2 canicule with algid smoke, 18-22 C.
  7. Dry sausages for 5 canicule (depending on sausage diameter) at 11-15 C, 80-84 humidity. Dry 20 canicule added at 10-12 C, 74-78% humidity.

Finished sausage should absorb 60% of its aboriginal weight.

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