Happy meat

Alright so I have been lax on posting and I am alright with that but it is so time to kick it back into gear. I woke knowing I wanted to post something today but had no idea what. I finally figured it out while fixing lunch today. I seem to be about the all mighty food normally and today that has taken the distinct direction of happy meat. I am a food eater. I only limit things that I can not have or really just do not enjoy out of my diet. Even the foods I do not like I try on a semi-regular basis such as avacodo’s because I know the omega-3 value is good for me and tastes adapt as well as it is positive thing for me to set a good example to others (namely my children and my daycare children).  Anyway, I was fixing lunch for everyone and realized I had not shared any information on sausages. I LOVE sausage and really recomend finding sources for good quality authentic hand made ones when you can. Even better make your own if you are a little adventurouse and have a good source for the ingredients. I have a friend who makes some of the best summer sausage from animals that he has raised and butchard that passes my USDA requirements as a daycare provider so this is what we use most of the time. When I am feeding my own family though and have access to the meat I want I make my own smoked summer sasauge. I am including a recipe I have that has been adapted from many I have found including some from my own family. There are a few ingredients that may raise questions but keep in mind even the “bad” items are in small amounts. All things in moderation, even moderation its self.

1350 grams of lean meat ( venison if we have it or rabbit are amazing)

675 grams boneless pork trimmings (shoulder or butt work best)

40 grams kosher salt

30 grams powdered dextrose

6 grams pink curing salt

80 grams Fermento (this is a dairy based, controlled fermentation product)

16 grams dry mustard

4 grams ground coriander

2 to 4 grams garlic powder

2 grams ground ginger

4 grams ground black pepper

up to 225 grams diced pork fat if needed

and about 10 feet hog casings, soaked in tepid water for at least 30 mintues and rinsed.

1) Combine the meat through and including pink salt until well mixed. Chill well then grind through a large die (3/16″ plate) into a bowl set into ice

2) Dissolve the Fermento in just enough water to make a thin paste (about 1/4 cup maybe a little more). Add all the seasonings and mix to combine. Add to the ground meat misture and mix for about 2 minutes in a mixer or by hand.

3) Grind fat if using through a medium die (3/4″ plate) the fold into the meat/seasoning mixture until well distributed

4) Take a small bit sized portion and saute till cooked through. Taste and adjust seasoning if desired

5) Press meat to get all air pockets out then stuff the sausage into hog casings, and twist into links if desired.

6) Hang on smoke sticks and let dry for 1 to 2 hours in the refrigerator.

7) Cold smoke the sausages for 2 hours at the lowest possible temperature. Turn up the heat to 180 F and smoke to an internal temperature of 150 degrees F. It will have an even brown color and be firm

8) Remove the sausage from the smoker and hang at room temerature for 2 hours to bloom turning the color to a deep mahogany.

9)Refrigerate and eat

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