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Cervelat
The beef summer sausage
| Categories: |
Miscellaneous>Side Dishes |
| Yield: |
Serves 80 |
| Ingredients |
Amount |
Method |
| Pork Butts |
4 lbs. |
1, Grind the beef through a 3/16 plate.
2. Dice the pork butts into a 1 inch or large
dice
3. Mix all the ingredients in a basin or
mixer and pack down tightly in a meat lug
cover and store for 2 days in the refrigerator.
4. After the cure has taken regrind
the meat
through a 1/8 inch plate.
5. Stuff in a beef bung or fibrous
casing
making sure there are no air pockets.
6. Air dry in the smoker at 60 degrees
for
6 hours the increase the temperature
to 120
degrees smoke with a dense smoke or
smudge
for 4 hours. This will cause the sausage
to bloom.
7. Raise the temperature to 165 degrees
till
the internal temperature reaches 145
degrees.
8 Remove and shower to reduce the temperature
to 120 degrees and hang at room temperature
for a further 3 hours. This allow the
final
bloom to occur.
9. Refrigerate and use as needed.
|
| Lean Boned Beef Chuck Roast |
6 lbs. |
| Prague Powder No. 1 |
1 Tbl. |
| Dextrose |
1 oz. |
| Coriander |
1 Tbl.. |
| Mustard |
1 tsp. |
| Minced Garlic |
1 Tbl. |
| Fermento |
5 oz. |
| Salt |
2 oz. |
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| Chef's Tips: |
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Nutrition (per serving): 7431 calories
Saturated fat 129 g
Total Fat 356 g (43% of calories)
Protein 893 g (48% of calories)
Carbohydrates 163 g (9% of calories)
Cholesterol 2948 mg Sodium 25753 mg
Fiber 32 g Iron 99 mg
Vitamin A 1356 IU Vitamin C 106 mg
Alcohol 0 g |
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