Meats and Sausages
Neva Dry Sausage
Russian dry sausage known in Russia as Колбаса невская. The Neva river flows through the second largest Russian city, Saint Petersburg on the Baltic sea.
| Materials | Metric | US |
|---|---|---|
| Lean beef | 100 g | 0.22 lb |
| Lean pork | 550 g | 1.21 g |
| Pork back fat | 350 g | 0.77 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 30 g | 5 tsp |
| Cure #1 | 5 g | 1 tsp |
| Sugar | 2 g | 1/2 tsp |
| Black pepper | 1 g | 1/2 tsp |
| Cinnamon | 1 g | 1/2 tsp |
| Cognac | 2.5 ml | 1 tsp |
Instructions
- Curing meat. Cut meat into 1 inch (25 mm) pieces. Place beef, pork and pork back fat in separate food grade containers. Mix pork back fat with 12 g (2 tsp) salt. Mix beef and pork meat with 18 g salt, Cure #1 and sugar according to the recipe (estimate amounts). Pack tightly to eliminate air and cover with clean cloth. Place for 72 hours in refrigerator. Discard any liquid brine and submit meat to grinding.
- Grind beef through 1/8” (2 mm) plate. Grind pork through 1/8” (2 mm) plate. Dice back fat into ¼" (6 mm) cubes.
- Mix beef with salt, cure, sugar and spices. Add pork, wine and mix. Add fat cubes and remix everything together. Don’t add any water.
- Stuff sausages firmly into 45 mm beef rounds or hog casings. Links in ring shape, from 3-6” (8-15 cm) inside diameter.
- Hang sausages for 5-7 days at 2-4 C, 85-90% humidity.
- Using dry wood, smoke sausages for 2 days with cold smoke, 18-22 C.
- Dry sausages for 5 days (depending on sausage diameter) at 11-15 C, 80-84 humidity. Dry 20 days more at 10-12 C, 74-78% humidity.
Notes
Finished sausage should retain 60% of its original weight.
