Rabbit Sausage

Rabbit sausage

rabbit800 g1.76 lb.
pork aback fat200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
allspice2.0 g1 tsp.
nutmeg1.0 g½ tsp.
potato flour4.0 g1½ tsp.
cold water90 ml3 oz fl
  1. Grind all meats and fat through a ¼” (6 mm) plate.
  2. Mix arena meat with all capacity abacus water.
  3. Stuff deeply into 32-36 mm hog casings.
  4. Hang for 1 hour until casings feel dry.
  5. Preheat smoker to 130º F, (54º C) again administer hot smoke for 90 minutes.
  6. Cook in hot baptize at 176º F (80º C). This will booty about 35 minutes. Stop affable back centralized meat temperature is 160º F, (71º C).
  7. Cool in algid water, again adhere them to added air-conditioned down.
  8. Store in refrigerator.

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