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Cervelat
The beef summer sausage
Recipe Submitted by: John Kinsella, CMC
Revised: Sept. 7, 2000

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.

Chef's Tips:
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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