Pork Loin sausage

Ingredients per 1000g (1 kg) of meat

Instructions

1. Cure meat (mix with salt and Cure #1) for 72 hours. Keep pork and beef separately. Cut loin into 4 x 4cm pieces. Beef can be cut into smaller cuts as it will be ground.
2. Pork loin pieces will not be ground.
3. Grind cured beef twice through 3 mm plate adding 30% cold water (40 ml) or crushed ice. You may use a food processor. You are emulsifying beef so it will hold loin pieces well.
4. Mix pork loins with pepper and nutmeg until mass feels sticky, then add emulsified beef.
5. Stuff firmly into 55-65 mm fibrous or beef middles casings.
6. Hang at room temperature for 1-2 hours.
7. Hot smoke for 60-80 minutes.
8. Bake in smokehouse 2-2.5 hours. The total time of smoking and baking 3-4 hours.
9. Shower sausages for 5 minutes with cold water, then hang them to cool.
10. Refrigerate.