Sausage

~patches~

About 3" diameter and 18" to 24" long.

Here's what I used last time I made salami (about a year ago.) Notice that it is eaten raw. This recipe is a work-in-progress, and I think I liked it better when I used 8 grams of nutmeg instead of the coriander.

Brisket is not really a good choice because it doesn't bind well and it's a little too fatty, but it's the only inexpensive meat I can get that is not pumped full of water and phosphates -- excuse me, "enhanced with up to 15% flavor solution".

I have a bag of Cure #1, but I haven't finished using up that bag of Tenderquick yet so that's what I'm using until it's gone. Then I'll change the recipes to use salt and cure.

I've also fermented the meat before in pans in the oven with the oven light on for warmth.

* * *

Beef Salami #3

10 pounds beef brisket 90 grams Mortons Tender Quick 30 grams dextrose 25 grams black pepper 30 grams dry mustard powder 15 grams coriander seed 2 tsp garlic powder 1 cup dry milk powder 1-4 tsp lactic starter culture for meat 1-4 cup warm water, preferably distilled

Coarsely grind the black pepper and coriander seeds (and finely grind the mustard seeds) if using whole spices. Cut up meat into small chunks like stew meat. Mix the Tender Quick, dextrose, spices, milk powder into the meat. Chill until almost frozen. Grind with a 3-16" plate. Dissolve starter culture in water and sprinkle over meat mixture and mix thoroughly. Stuff into beef middles or extra large hog casings. Hang at 90 to 100 F. to ferment overnight or up to 24 hours. Move to cool damp place to hang and dry to about 70% original weight.

Best regards, Bob