Serves: 20
- 5 pounds medium ground chuck
- 4 tablespoons salt
- 3 tablespoons sugar
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 2 teaspoons ground ginger
- 1 teaspoon nutmeg
- 8 cloves pressed garlic
- 1 cup dry white wine
Combine all ingredients, mix well and refrigerated for 48 hours.
Stuff into fiber or cellulose casing. Cool smoke for 6-8 hours.
Slowly increase the temperature to 150°F-160°F degrees., or until the internal temperature is 140°F degrees.
Chill the sausage in cold water and continue to dry (approximately 5-8 weeks).
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