Grind all meat through 1/2" or 3/4" grinder plate. Add all ingredients and mix well. Remove meat to tub container, packing meat tightly (not over 6-7" high) and refrigerate for 48 hours. Remove from cooler, grind meat through 1/4" plate and stuff into hog middle 8-10" long. Sausage then is held for 48 hours at about 55 degrees F. and then is placed into smokehouse. Sausage is smoked for 48 hours with cold smoke until color is obtained. Remove from smokehouse and keep at 50-60 degrees F. with humidity around 70-80%. Hold about 8-10weeks. Product will be ready when it loses about 30% of its green weight.
This recipe is for 10 lbs. of meat and calls for 2 level tsp. of nitrate. Adjust accordingly.
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|Serving Size: 1 Recipe (4783g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 25117 (94%)|
|Amt Per Serving||% DV|
|Total Fat 2790.8g||3721 %|
|Saturated Fat 1023.1g||5115 %|
|Monounsaturated Fat 1338.4g|
|Polyunsanturated Fat 298g|
|Cholesterol 3084.4mg||949 %|
|Sodium 22977.7mg||792 %|
|Potassium 6802.3mg||179 %|
|Total Carbohydrate 109.1g||32 %|
|Dietary Fiber 42.9g||172 %|
|Sugars, other 66.1g|
|Protein 275.4g||393 %|
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Calories per serving: 26676
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