LOCATION: Recipes >> Preserving Meats >> Sausage 01
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Sausage 01
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Sausage
2 level tsp. Prague Powder #1
1 1/2 ounces powdered dextrose
2 cups soy protein concentrate or non-fat dry milk
6 tbsp. kosher salt
1 small onion
1 tsp. granulated garlic
1 tbsp. ground white pepper
2 cups ice water
6 lbs. lean pork
2 lbs. boneless veal
2 lbs. boneless chuck
Mix all ingredient, stuff into 5" casings, and let sit in the fridge
2 days. Warm at room temperature for at least 3 hours. Place in
preheated smokehouse set for 120 F. After 1 hour, apply smoke and
increase temperature 10 degrees every 30 minutes, until 160 is
reached, then hold until internal temperature 152F is reached.
Bloom and chill.
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