An earlier post noted my effort on Russian Sausage, p432 of Marianski "Home Production of Quality Meats and Sausages."
I picked this recipe for a couple key reasons; no culture was called for and I didn't have any on hand, and it calls for drying in a "cool drafty area." In other words, no 60 days at 55 degrees and 75% humidity. And with no cooking, I figured to incorporate a good portion of smoked goose fat. The recipe does call for 6 days of cold smoking though, but figure I can pull that off with an Amazn tray stuffed full a couple times a day. Folks suggested I use a culture on this recipe, but with the batch made up and none on hand I decided to go with the recipe as is.
Let's take a look: Here is the goose fat; note that its a combination of fat and meat, and looks just like bacon.
And here is the lean meat; mostly goose with some pork and venison, after 4 days of chilling with the salt and cure #2. Bowl contains the goose fat.
After grinding and just before stuffing; I incorporated the diced goose fat at the end, with minimal mixing. However, note that the goose fat was mixed in with the lean meat for the 4 day cure period. I separated it out before grinding as I wanted to incorporate fat pieces as the recipe calls for and I like fat chunks in sausage. Could have also just ground it all together too.
The sausage has been hanging for a day now and looks okay. My first shot at a dried sausage like this. I do note just a few drops of clear fat dripping off the bottom of each sausage. They haven't been over 63 degrees but I know goose fat runs extremely easily. One more day of hanging and then 6 days of cold smoking, with a month of drying. Oh, I also like the recipe as it calls for 1/4 cup of brandy! Lets see what happens!