Misty Gully Strasburg Recipe
Contents 150g will make over 5kg of sausages
Directions:
Mix 30g of seasoning and 2g of cure #1 2% with 150ml of chilled water. Blend with 1kg of meat, suggest ratio is 2/3 pork, 1/3 beef. Use as fine a mince as possible.
Fill your casings of choice (we recommend a fibrous casing).
Place the filled sausages into the refrigerator overnight (or for at least 12 hours) to stabilise.
Smoke or cook at 90 degrees C until internal temp reaches 68 degrees C.
Cool sausages by submerging in cold water for 20 minutes.
Remove from water, pat dry.
Cook thoroughly as you desire, serve and enjoy!
IMPORTANT:Making salami and other dry aged or air-dried meats requires significant care, diligence and responsibility. Results can vary significantly and can potentially not be safe for consumption due to various factors such as method of production, quality of meat, cleanliness of equipment and working environment, drying conditions, molds and general hygiene. Smoked and Cured Pty Ltd will not be held responsible for the outcome of meat products made by our customers. We recommend to always follow a trusted recipe precisely.