Homemade Sausage. How to make Meat Snack Sticks

Homemade Sausage. How to make Meat Snack Sticks
ingredients for 1 kg (i use 3 kg)
0.5 kg medium fat pork - shoulder
0.4 kg beef stew
0.1 kg pork belly
15 g kosher salt + 2 g Insta Cure #2 (6,25%) if you use nitrite salt 0.5-0.6% add 17 g, do not add regular salt
1/2 tsp paprika or smoked paprika
1/3 tsp each black pepper, marjoram, dry onion,
1/5 tsp dry garlic, ginger,
1/2tsp dextrose or sugar
10 g non-fat milk powder
100 ml ice water
Grind frozen pork Belly, Pork and beef together in a meat grinder
Combine the meat in a large mixing bowl
Pour all the spices and ice water crushed ice
Stir with gloves for 8-10 minute or kitchen proseccor 3 min, that the minced meat does not heat up and your hands do not freeze
Minced meat temperature should not exceed 46-50F or 8-12C
Cover the meat and put in the refrigerator for 18-24 hours
The next day we make sausage
I use 21 mm collagen casing
The casing is soaked in water at room temperature for 20 minutes.
To fill the minced meat, You can use a meat grinder with a nozzle tube for homemade sausage
We pierce the sausage with a needle 3-5 times to remove air bubbles
Tie the shell with kitchen string
I overtighten in the center, but if you are not experienced, it is better to leave a whole stick of sausage without bandaging in the center, as the shell may burst
We leave the sausage on the table for 2-3 hours
warms up to room temperature
A thermometer is a must for cooking sausages
We pierce the thermometer needle into the sausage in the center of the loaf parallel to the table ha 3-4 inches deep
We put the thermometer at 72C or 160F sausage readiness
Cooking in two ways:
IN THE OVEN
Bake in the oven 80-85-90С (170-180 -195FF) increase the temperature in the oven every 30 minutes until ready the temperature inside the sausage should reach 70-72С Approximate cooking time 1,5-2 hours
In a hot smoked SMOKER Smoke 50C (122F) -1 hour, then every hour we raise the temperature 60C (140F) - 70C (160F) - 80C 180F - 90C (195F) and cook until done Smoking time 3-4 hours depending on the diameter of the casing. The temperature inside the sausage should reach 70--72C or 160 F
Store the sausage in paper in the refrigerator for up to 2 weeks, if you cook a lot, you can store it in a vacuum for up to 1 month or freeze vacuumed for up to six months

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Homemade Sausage. How to make Meat Snack Sticks