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Ingredients
- 4 lb Pork butts
- 6 lb Lean boned beef chuck roast
- 1 Tbsp. Prague pwdr no1
- 1 ounce Dextrose
- 1 Tbsp. Coriander
- 1 tsp Mustard
- 1 Tbsp. Chopped garlic
- 5 ounce Fermento
- 2 ounce Salt
Directions
- 1, Grind the beef through a 3/16 plate.
- 2. Dice the pork butts into a 1 inch or possibly large dice
- 3. Mix all the ingredients in a basin or possibly mixer and pack down tightly in a meat lug cover and store for 2 days in the refridgerator.
- 4. After the cure has taken regrind the meat through a 1/8 inch plate.
- 5. Stuff in a beef bung or possibly fibrous casing making sure there is no air pockets.
- 6. Air dry in the smoker at 60 degrees for 6 hrs the increase the temperature to 120 degrees smoke with a dense smoke or possibly smudge.for 4 hrs. This will cause the sausage to bloom.
- 7. Raise the temperature to 165 degrees until the internal temperature reaches145 degrees.
- 8 Remove and shower to reduce the temperature to 120 degrees and hang at room temperature for a further 3 hrs. This allow the final bloom to occur.
- 9. Refridgerate and use as needed.
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