6 lb 114 tsp 5 tsp 1 tsp
Pork and pork fat Prague Powder #1 Salt Sugar
White pepper 4.
Quatre epices 5.
Crushed garlic 6.
Dry white wine or water 7
Per 1 ounce:
Calories, 70; Protein, 5 g; Fat, 5 g (68% cal.); Cholesterol, 20 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium,170 mg.
Grind the meat mixture using the medium die. Add the remaining ingredients to the meat and mix thoroughly. Stuff into large hog casings.
Hang the sausages in the refrigerator, if possible, or arrange on towel-covered sheet pans so they are not touching each other. Refrigerate for 24 hours to dry the sausages before smoking.
8. Hot smoke at 160°F (71°C) for 112 hours, then poach in water at 165°F (74°C) until the internal temperature is 152°F (67°C).
9. Cool the sausages in cold water, then drain, dry, and refrigerate.
Was this article helpful?
An Open Letter To Anyone Who Wants To Lose Up To 20 Pounds In 30 Days The 'Low Carb' Way. 30-Day Low Carb Diet 'Ketosis Plan' has already helped scores of people lose their excess pounds and inches faster and easier than they ever thought possible. Why not find out what 30-Day Low Carb Diet 'Ketosis Plan' can do for you by trying it out for yourself.