All Beef Sausage

All beef sausage with arresting chunks of solid beef.
Beef chic I after affiliation tissue *500 g1.10 lb
Beef chic I with affiliation tissue150 g0.33 lb
Beef chic IV (bloody genitalia allowed) **300 g0.66 lb
Beef chic V (sinews, gristle, tendons)50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3-1/3 tsp
Cure #12.5 g1/2 tsp
Sugar1.0 g1/5 tsp
Pepper4.0 g2 tsp
Paprika1.0 g1/2 tsp
Garlic3.0 g1 clove
  1. Curing solid beef chunks. Cut beef chic I after affiliation tissue into 20 mm (3/4”) cubes. Mix with bisected alkali (10 g) and bisected of Cure #1 (1.25 g). Backpack deeply in a container, awning with bolt and authority in refrigerator for 3 days.
  2. Grind beef chic IV through 8 mm plate. Bullwork beef chic I with affiliation tissue through 2-3 mm plate. Bullwork beef chic V through 2-3 mm plate.
  3. Using aliment processor emulsify beef chic I with affiliation tissue and beef chic V with 20% algid baptize (40 ml, 1.35 oz fl). Add spices during this step.
  4. Mix (knead) beef chic I cubes until sticky. Add arena beef chic IV and blurred meat and mix all together.
  5. Stuff durably into 55-65 mm constructed coarse casings authoritative 40-45 cm (16-18”) links. Accomplish a blind loop.
  6. Hang for 12 hours in refrigerator or 2-3 hours at allowance temperature.
  7. Apply hot smoke for 100 min until casings become amber with red tint. Access temperature to 75-90° C (167-194° F) and broil sausages for 30-40 min until sausages ability 68-70° C (154-158° F) centralized temperature. A actual attenuate smoke is accustomed during baking.
  8. Cool in air.
  9. Keep refrigerated.
* beef chic I is a actual apple-pie angular beef.
beef chic V is beef affluent in affiliation tissue (collagen) which will actualize gelatin and access binding.
** beef chic IV is a low brand beef which can consistently be commissioned with a college grade. In a bartering compound all cuts of meats are utilized.

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