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Suggest a better descriptionGrind 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.
NOTE:
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 | ||
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Calories: 12683 | ||
Calories from Fat: 12303 (97%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12683
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