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Print this Recipe    Tuscan Style

Salsiccia Toscano - Tuscan-style fresh sausage

4 lbs Pork shoulder butt, coarse ground 1800 g
1 lb Pork back fat, coarse ground 450 g
2 Tbs. Salt 44 g
2 Tbs. Dextrose (glucose) 23 g
1 tsp. Prague powder #1 (cure) 6 g
1 1/2 tsp. Black pepper, coarse-crushed 6 g
1 tsp. Garlic, powdered 4 g
3/4 tsp. Mace 4 g
1/2 tsp. Coriander 2.5 g
1/4 tsp. Cayenne pepper, ground 0.25 g
1/2-cup Ice water 125 ml
80 inches Sausage casing (35-38 mm) 200 cm

Using a spice grinder or coffer grinder, pulverize the salt, pepper
flakes and glucose.

Add all the ingredients (except the water) to the meats and mix
well. Use latex gloves when mixing to avoid skin bacteria from
contaminating mixture. Keep the meats cold.

Refrigerate 12 hours.

Preparing casings and stuffer.

Stuff into casing and tie off in 3 inch lengths.

Dry sausages by hanging in smoker-[no smoke] or in a gas oven with
the heat of pilot light - - about 85-90oF for 4-6 hours to dry
and bloom.

Refrigerate and use up in one week or freeze them.

(Optional) If you want to dry these sausages, your must INCREASE
the amount of salt to 3.5% of the weight of the meat. (2+ tsp./lb.).
Dry at 60F and 60% RH.

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