Pork Trimmings 700 g
Lean Beef 200 g
Fatback 100 g
Ingredients
Salt 28 g.
Cure 2 2.5 g
Dextrose 10.0 g
Sugar 5 g.
Ground Black Pepper 3.5 g
Whole Black Pepper 2.0 g
Ground Coriander 2.0 g
Red Flame Paprika 2.0 g
Whole Mustard Seeds 4.0 g
Grated Ginger 1.0 g
FLC Culture 0.25 g
Process
Show meat
Lay backfat in salt for 2 weeks to salt cure.
Rinse excess salt off and dice into ½” cubes and freeze.
Farce
Grind Pork Through 10 mm (3/8) plate
Grind Beef through 3 mm (1/8”) plate.
Mix meat together and add cubed fat and spices and culture and mix well.
Stuff tightly in 60-65 beef middles.
Placed sausages in baking trays and covered with plastic wrap and left on counter to ferment.
Fermentation progression over 3 days.
After 48 hours pH = 5.06
After 56 hours pH = 4.96. After 5.0 the sausage is now shelf stable.
After 72 hours pH = 4.85.
After fermentation target met, I hung in smokehouse and cold smoked sausages for 2 days using pecan.
After 2 days I turned the heat on in smokehouse with no smoke and raised temp to 150F with no smoke. Cook until internal temp reached 127F and this was maintained for an hour which gives seven log control of E. coli O157:H7 - which is highly unlikely - BUT, this added step also speeds my drying.
Sausages hung in barn to dry.
Timeline - Start. Dec. 23rd. Finish. Jan 12th 33.7% (3 weeks) Not including salting of back fat.
Fermentation Chamber
Cold smoking in pecan for 2 days.
Hanging dry in barn/kitchen
Finished
I like this recipe and especially the occasional whole peppercorn you encounter.
