Grind meat and fat through a 1/2-inch plate. Mix meat, fat and all seasonings. Grind through a 1/8-inch plate and mix 6 minutes. Stuff in hog casings and place in 90 degrees Fahrenheit smokehouse until pH 5 is reached. Store at 50 degrees Fahrenheit for 20 days to produce a dry product, or heat to 142 degrees Fahrenheit after pH 5 is reached to produce a semi-dry product.
It is best to use a starter culture with all fermented sausage. If starter cultures are not available let product stand in a 6-inch deep tray at 38 degrees Fahrenheit for 72 hours before it is stuffed or add 8 oz. of GDL per 100 lb. of product and heat to 142 degrees Fahrenheit internally without incubation.
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|Serving Size: 1 Recipe (11533g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 12303 (97%)|
|Amt Per Serving||% DV|
|Total Fat 1367g||1823 %|
|Saturated Fat 614.2g||3071 %|
|Monounsaturated Fat 574.2g|
|Polyunsanturated Fat 112.3g|
|Cholesterol 1374.4mg||423 %|
|Sodium 7523.4mg||259 %|
|Potassium 3054.9mg||80 %|
|Total Carbohydrate 120.1g||35 %|
|Dietary Fiber 51g||204 %|
|Sugars, other 69g|
|Protein 20.7g||30 %|
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Calories per serving: 12683
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