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MealMaster - Ansicht
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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 25 | Pork butts, certified |
| 8 x ca. 30 g | salt |
| 2 x ca. 30 g | Powdered dextrose |
| 1 x ca. 30 g | Prague Powder No. 1 |
| 3 x ca. 30 g | garlic fresh |
| 4 x ca. 30 g | Wine or cider vinegar |
| 4 x ca. 30 g | paprika |
| 1/4 x ca. 30 g | black pepper ground |
| 1/2 x ca. 30 g | marjoram |
| 2 1/2 | Ice water |
| 12 x ca. 30 g | Soy protein concentrate |
| 10 | Of pork butts, certified |
| 6 Esslöffel | salt |
| 2 Esslöffel | Powdered dextrose |
| 2 | Level tsp. Prague Powder No. 1 |
| 6 gross | Garlic cloves (evtl. mehr) |
| 1 x ca. 30 g | Wine or cider vinegar |
| 4 Esslöffel | paprika |
| 1 Esslöffel | black pepper ground |
| 1 Esslöffel | marjoram |
| 1 | Ice water |
| 2 Tasse | Soy protein concentrate or non-fat dry milk or non-fat dry milk |
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Chopping:
Dice or chop all the meat in 1/2" to 3/4" pieces andplace in the mixer.
Mixing:
After the meat has been placed into the mixer, add all the ingredients except the water and wine or vinegar. Mix until all the ingredients are evenly distributed. Place the meat into curing tubs and let stand in cooler overnight. The next morning place the meat into a mixer and add the water and vinegar (mix the vinegar with the water) and mix very well. Remove to stuffer.
Stuffing:
Stuff into 35-38mm hog casings and hang on smoke sticks. Allow the sausage to air dry before placing in the smokehouse. After the sausage is dry, place into cool smokehouse overnight at 100-110 degrees F. The next morning raise the temperature to 130-135 degrees F. and hold this temperature until; the sausage firms up. Remove sausage from smokehouse and allow to hag at room temperature before placing into 40-45 degree F. cooler overnight.
Note:
The Usda regulations class "linguisa" as an uncooked sausage. It is therefore necessary to use certified frozen pork to manufacture this product. The above outlined procedure does not conform to government regulations concerning the destruction of live trichinae.
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