Update my dinner status, I'm making this tonight.
9 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 17 pounds Lean Pork
- 3 pounds Pork fat
- 1 quart Cold water
- 3/4 cup kosher salt
- 4 1/4 cups Nonfat dried milk
- 2 tablespoons Morton's Tender Quick as required
- 3 tablespoons Sugar
- 8 teaspoons Ground coriander seed
- 5 tablespoons Ground white pepper
Preparation
Grind lean meat and pork fat through a 1/2-inch plate.
Add seasonings and cure. Then mix and regrind through a 1/8-inch plate. Mix 6 minutes and stuff into fibrous or natural casings.
Hang the sausage in a 185 degrees Fahrenheit smokehouse until the internal temperature reaches 152 degrees Fahrenheit (about 4 hours). Remove sausage from smokehouse and immediately place it in cold water until the internal sausage temperature is 90 to 100 degrees Fahrenheit. Hang the sausage at room temperature for about 1 hour before refrigeration.
This will make about 24 rings of sausage. Each ring is about 3 servings.
Each (6 oz) serving contains an estimated:
Cals: 411, FatCals: 310, TotFat: 34g
SatFat: 13g, PolyFat: 3g, MonoFat: 3g
Chol: 94mg, Na: 1573mg, K: 409mg
TotCarbs: 3g, Fiber: 0g, Sugars: 3g
NetCarbs: 3g, Protein: 21g
