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Ingredients
- 17 lb Lean meat
- 3 lb Pork fat
- 1 quart Cool water
- 3/4 c. + 2 Tbsp. salt
- 4 1/4 c. Nonfat dry lowfat milk
- 3 Tbsp. Sugar
- 2 Tbsp. Cure dissolved in 1 pound cool water
- 8 tsp Grnd coriander seed
- 5 Tbsp. Grnd white pepper
Directions
- Grind lean meat and pork fat through a 1/2-inch plate, season, mix and regrind through a 1/8-inch plate. Mix 6 min and stuff into fibrous or possibly natural casings. Hang the sausage in a 185 degrees Fahrenheit smokehouse till the internal temperature reaches 152 degrees Fahrenheit. Remove sausage from smokehouse and immediately place it in cool water till the internal sausage temperature is 90 to 100 degrees Fahrenheit. Hang the sausage at room temperature for about 1 hour before refrigeration.
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