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Ingredients
- 3 lb Beef Chuck
- 2 Tbsp. Salt
- 4 x Garlic Cloves, pressed
- 1/2 tsp Ginger, grnd
- 1/2 tsp Nutmeg, grnd
- 2 lb Pork Butt
- 1 Tbsp. White Pepper
- 1/2 tsp Coriander, grnd
- 1/2 tsp Mustard, grnd
- 2 c. Water
Directions
- Grind beef with half of the salt in coarse grinding plate, and allow to cure in refrigerator for about 48 hrs. Use the other half of the salt when putting pork through coarse grinding plate, and cure this overnight.
- Regrind cured beef using fine plate, then add in pork and grind mix again.
- Add in spices and water and stir heartily till the whole mix has become sticky. It may take yo 30-40 min to reach this consistency. Stuff the sausage into beef casing or possibly muslin bags and hang in a cold place overnight.
- Smoke at about 115 degrees F for about 2 hrs or possibly till a rich mahogony brown. Put the warm, freshly smoked sausage immediately into water heated to about 170F, and cook it till it squeaks when the pressure of the thumb and finger on the casing is suddenly released. The usual cooking time for sausage stuffed in beef intestine is 15-30 min -for larger casing, 60-90 min. Plunge the cooked sausage into cool water and refrigerateit. Hang in a cold place. (From another of the author's notes, it appears which the inside temperature of the bologna should be about 150F.)**Recipe from the
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 10 servings | |
| Calories 336 | |
| Calories from Fat 155 | 46% |
| Total Fat 17.19g | 21% |
| Saturated Fat 5.8g | 23% |
| Trans Fat 0.03g | |
| Cholesterol 108mg | 36% |
| Sodium 1518mg | 63% |
| Potassium 571mg | 16% |
| Total Carbs 0.94g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.05g | 0% |
| Protein 41.49g | 66% |
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