Yield: 10 pounds
|3 pounds||Lean beef|
|2 pounds||Pork fat|
|1 tablespoon||Finely ground black pepper|
|2 teaspoons||Finely ground white pepper|
|1 teaspoon||Finely ground coriander|
|1 teaspoon||Finely minced garlic|
|1 cup||Dry white wine|
|½ teaspoon||Ascorbic acid|
|4 \N||Feet large beef casings|
Grind the beef, pork, and fat separately. Grind to a fine powder the remaining ingredinets except the wine, garlic and casings. Mix in a large pan with the meats and fat; cure in the refrigerator 24 hours.
Prepare casings, stuff and tie off into 6-7" length. Dry 8-12 weeks.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94
Submitted By CAROLYN SHAW On 12-03-94