Wild Animal Superb Sausage

This is a abundant sausage fabricated from agrarian boar, pork abdomen (bacon) and beef. Although animal is a agrarian pig, about its meat is abundant bacteria and will account from some pork fat. Beef is added due to its baptize bounden properties; by abacus added baptize we actualize a juicier product.

MaterialsMetricUS
boar meat750 g1.65 lb
fat pork belly150 g5.3 oz
beef100 g3.5 oz
Ingredients per 1000g (1 kg) of materials
salt20 g3.5 tsp
cure #12.5 g1/2 tsp
pepper6 g3 tsp
marjoram4 g2 tsp
ground alacrity seed4 g2 tsp
garlic14 g4 cloves
Instructions
  1. Reserve 0.25 g (1/10) of cure #1 for beef. Bullwork beef through baby plate, add cure #1 and mix. Add as abundant algid baptize as the meat can absorb. Leave for 24 hours in refrigerator.
  2. Grind animal meat and bacon with 10 mm (3/8") plate. Add alkali and the blow of cure #1. Leave for 24 hours in refrigerator.
  3. Mix meats calm and add spices. Accident garlic through garlic columnist or chop finely. Administer some force back mixing, the able chat will be kneading. Don't add water, the meat
  4. should become sticky.
  5. Stuff into 36-38 mm accustomed casings. Chase either A, B or C step:
  6. A. Baker for 40-45 account in hot baptize at 176 - 185 F (80-85 C). Air-conditioned sausages in algid water. OR:
  7. B. Adhere sausages for 2 hours at allowance temperature to dry out casings. In concurrently balmy up the smokehouse. Smoke for 3 hours with hot smoke at 130-140 F (55-60 C).
  8. Cook in hot baptize at 176 - 185 F (80-85 C) until central meat temperature alcove 155-160 F (68-71 C). This may booty 25-30 minutes. Air-conditioned sausages in algid water. OR:
  9. C. Afterwards smoker the sausages may be broiled in a smokehouse: alpha accretion smokehouse temperature to 185 F (85 C). Authority at this temperature until central meat temperature
  10. reaches 155-160 F (68-71 C).Cool in the air.
  11. Store in refrigerator or in a air-conditioned place.
Notes

For C method: Sausages may be larboard blind in a cool, able-bodied ventillated abode at 54-59 F (12-15 C), they will apart added damp and will become semi-dry and again dry sausages.

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