Russian Sausage (Hot Smoked)

Russian Sausage (Hot Smoked). This is a hot smoked adaptation of the Russian sausage which was originally algid smoked and not cooked.

lean pork500 g1.10 lb.
pork aback fat300 g0.66 lb.
beef200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
cardamom2.0 g1 tsp.
allspice2.0 g1 tsp.
Madeira wine or brandy60 ml¼ cup
cold water60 ml¼ cup
  1. Grind meats with 3/8” (10 mm) plate. Cut aback fat manually into ⅛“ (3 mm) cubes.
  2. Mix all capacity with meat abacus wine. Mix until all wine is captivated by the mixture. Again add diced fat and mix aggregate together.
  3. Stuff into beef middles or coarse constructed casings 40 - 60 mm and anatomy 12” (30 cm) continued links.
  4. Hang at allowance temperature for 1-2 hours.
  5. Apply hot smoke for 110-130 min until casings advance amber blush with a red tint.
  6. In the aftermost date of smoker the sausage is broiled at 167-194º F (75-90º C) until centralized meat temperature is 68-70º C (154-158º F).
  7. Shower with algid baptize for about 5 min, again lower sausage temperature to beneath 12º C (53º F).
  8. Store in refrigerator.

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