Curing & Smoking
Kosher or All Beef Sausage
For Kosher products, use Kosher ingredients.
- 7.5 lbs. fresh boneless beef chucks (85% lean)
- 2.5 lbs. fresh boneless beef plates (50% fat)
- (8 Tbs.) 4.0 oz. salt
- (2 Tbs.) 0.8 oz. sugar (dextrose)
- (3 Tbs.) 0.6 oz. ground white pepper
- (1 tsp.) 0.1 oz. mashed peeled garlic (garlic powder)
- (1 1/2 Tbs.) 0.3 oz. paprika
- (2 1/2 tsp.) 0.125 oz. ground coriander
- (1 1.4 tsp.) 0.2 oz. sodium nitrate (saltpeter)
- (1/8 tsp.) 0.025 oz. sodium nitrite (optional)
(Please read about Nitrates and Nitrites)
Grind beef chucks through 3/8-inch plate and beef plates through 1/4-inch plate. Combine meat ingredients adding salt, dextrose, cure and seasoning and mix well for five minutes. Transfer to stuffer and stuff in cellulose or fibrous casings three to four inches in diameter or large beef casing. Place in cooler at 40ºF for 36 hours to permit cure to react with meat. Remove from cooler and allow product to stand at room temperature for two hours to warm up. Moisten surface by showering briefly before placing in 90º to 100ºF smokehouse. Hold at this temperature while smoking for four hours, then gradually raise the temperature to 165º to 170ºF, holding at this temperature until a minimum internal temperature of 152ºF is reached. Total smoking time will depend upon the size of casing used. It is important that internal temperatures be checked frequently. Total cooking time will be 12 to 14 hours. Remove from smokehouse and cold shower until internal temperature is reduced to 120º to 130ºF. Allow product to stand at room temperature for two to three hours before placing in a dry cooler.
This document was extracted from "Sausage and Smoked Meat Formulation and Processing", 1982. Bulletin 865, Cooperative Extension Service, The University of Georgia, Athens. By A. Estes Reynolds, Jr. and George A. Schuler, Extension Food Scientists.
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