Ok this is a new one on me,
I am looking around at new recipes and found a recipe for Moscow sausage.
The recipe calls for 75% beef and 25% pork fatback.
What I found interesting is that the recipe says to add cure and salt to the beef but salt only to the fatback because fat does not accept Cure 1.
12 grams of cure 1 to 3750 grams of meat + 1250 grams fat back works out to 200 ppm cure if fat does not absorb cure
12 grams of cure 1 to 5000 grams works out to 150 ppm cure for total meat weight.
If the fatback does not absorb cure should we calculate the cure for the meat only? Looks like they are using too much cure.
Any comments?
The recipe Sorry I can't credit it properly.
I am looking around at new recipes and found a recipe for Moscow sausage.
The recipe calls for 75% beef and 25% pork fatback.
What I found interesting is that the recipe says to add cure and salt to the beef but salt only to the fatback because fat does not accept Cure 1.
12 grams of cure 1 to 3750 grams of meat + 1250 grams fat back works out to 200 ppm cure if fat does not absorb cure
12 grams of cure 1 to 5000 grams works out to 150 ppm cure for total meat weight.
If the fatback does not absorb cure should we calculate the cure for the meat only? Looks like they are using too much cure.
Any comments?
The recipe Sorry I can't credit it properly.
1. | meat selection | 75% beef - 3.75 kg 25% pork fatback - 1.25 kg Meat total: 5 kg | salt black pepper sugar nutmeg water cure #1 | 90 g 7.5 g 10 g 1 g 240 g 12 g | 5 Tbs. 4 tsp 2 tsp ½ tsp 1 cup 2 tsp |
ingredients | |||||
2. | curing | Cut meat and fat into 5-6 cm (2") pieces, mix with salt and cure #1. Fatback will be salted only as cure #1 (sodium nitrite) reacts with meat myoglobin only. Place in a container, cover with a cloth and leave for 48 hours in a refrigerator. | |||
3. | grinding | Grind beef with 3/8" (10 mm) plate. Cut manually fatback into¼" (6 mm) cubes. | |||
4. | mixing | Mix with meat all ingredients, adding water. Mix until all water is absorbed by the mixture. Then add fat and mix everything together. | |||
5. | stuffing | Stuff into beef middles or fibrous synthetic casings 40-60 mm and form 12" (30cm) long links. | |||
6. | drying(aging) | 60 min | |||
7. | smoking | With hot smoke for 110-130 min until casings develop brown color with a red tint. | |||
8. | baking | In the last stage of smoking the sausage is baked at 75-90º C (167-194º F) until internal meat temperature is 68-70º C (154-158º F). | |||
9. | cooling | Shower with cold water for about 5 min, then lower sausage temperature to below 12º C (53º F). | |||
Notes | If curing with European Peklosol, use 100 g of Peklosol and no salt. (Peklosol contains 99.4% salt) |
Last edited: