here is my bullet proof, for many years tried and tested, sausages recipe, handed down from my grandpa.. it is simple, very tasty South Slavic sausages recipe... Sausages are cold smoked @ temp up to and NO more than 15 degC for 5 - 7 days @ 3 - 4 hrs smoke time a day....between smoke time, sausages are resting in a smoke house.....all ingredients are in metric....I usually make batch of 10 kg sausages. .
For 10 kg of sausages:
1. 8 kg pork shoulder
2. 2 kg pork bacon
Ingredients per one kilo of meat:
1. Salt 20 grams (including cure)
2. Pepper 3 grams
3. Red paprika powder 10 grams... final sausages color will depend on rednes of paprika..
4. Hot red paprika powder 10 grams
5. Crushed garlic 10 grams...
I use only Prague cure #2 becouse sausages are ( after smoke period) dry cured for about 35 days in cold room at temp of 12 - 16 degC and humidity @ 60 - 75%....
This type of sausages are consumed as cold cuts only...
Very important part is meat temp during processing and stuffing.. meat must be very cold... to ensure that meat is cold I always handle, process and make sausages outside @ below freezing temp...
I use Applewood for smoking...
For 10 kg of sausages:
1. 8 kg pork shoulder
2. 2 kg pork bacon
Ingredients per one kilo of meat:
1. Salt 20 grams (including cure)
2. Pepper 3 grams
3. Red paprika powder 10 grams... final sausages color will depend on rednes of paprika..
4. Hot red paprika powder 10 grams
5. Crushed garlic 10 grams...
I use only Prague cure #2 becouse sausages are ( after smoke period) dry cured for about 35 days in cold room at temp of 12 - 16 degC and humidity @ 60 - 75%....
This type of sausages are consumed as cold cuts only...
Very important part is meat temp during processing and stuffing.. meat must be very cold... to ensure that meat is cold I always handle, process and make sausages outside @ below freezing temp...
I use Applewood for smoking...
