Text 10843, 136 rader
Skriven 2014-03-14 07:53:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Food Factories - part two
=================================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> Kosher dogs are another style of paprika sausage.

 JW> MMMMM-----Meal-Master - formatted by MMCONV  2.10

 JW>      Title: Ryan Farr's New York-Style Hot Dogs
 JW> Categories: Sausages, Beef
 JW>   Servings: 4

 JW>     949 g  boneless lean beef such as
 JW>            neck, plate, or shank, cut
 JW>            into 1-inch cubes
 JW>     137 g  beef fat, cut into 1-inch
 JW>            cubes
 JW>      23 g  fine sea salt
 JW>      10 g  paprika
 JW>       5 g  granulated garlic
 JW>       4 g  coarsely ground black
 JW>            pepper
 JW>       3 g  onion powder
 JW>       1 g  Cure #1
 JW>     230 g  crushed ice
 JW>      20    feet of rinsed sheep
 JW>            casings

Other than my knackwurst having pork in it - so it can NEVER EVER be Kosher the
recipes are pretty similar - with, of course, differences in the fine details.
I druther have a knackwurst than a hot dawg any day.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Knockwurst for Garlic Lovers
 Categories: Beef, Pork, Dairy, Herbs
      Yield: 5 pounds

  3 1/2 lb Boneless beef
  1 1/2 lb 70-75% lean pork shoulder
           - or pork trimmings
      1 c  Non-fat milk powder; as a
           - binder
      2 tb + 2 ts Kosher salt
      1 tb Paprika *
      3 tb Fine ground pepper; black or
           - white 
    1/2 ts Ground coriander
      2 ts Mace
    1/2 ts Allspice
      6 lg Cloves fresh garlic; pressed
           - then fine chopped
      1 ts Instacure or Prague powder#1
      1 c  Ice water

  Trim the pork and beef, cut it into 1" cubes, and grind it
  several times (at lest twice) through the fine plate of
  your meat grinder.

  Combine the spices and garlic in a 1 quart container and
  mix with the 1 cup of ice water.

  Pour the spice and water combination into the ground meat
  and mix thoroughly for at least 2 minutes. Use your hands
  for mixing to assure even distribution.

  Add the 1 cup of milk powder to the sausage and mix until
  it is well incorporated. At this time you can pass the
  sausage mixture one more time through the grinder if you
  want to.

  Once the sausage is fully mixed, stuff it into 38-42 mm
  hog casings and ready the sausage for the smoker. Make
  short links, 3 to 4 inches in length.

  UDD Notes - I like a longer link so I make my knackwurst
  about twice what the directions call for (7" to 8"). I
  use a Pimenton de la Vera, Picante (Spanish hot paprika)
  for the paprika. It's available from hotpaella.com or
  from thespicehouse.com. I used a locally sourced smoked
  hot Hungarian paprika once. It was good but not what I
  was after for my sausage.

  If you plan to smoke your sausage you must use a Cure

  Some folks may try to tell you different, but take my
  advice and ignore them.

  If you smoke uncured sausage you create the very real risk
  of encouraging the development of botulism (nasty stuff).
  It's easy to avoid, so don't take the chance.

  Put the links into the smoker, and adjust the temperature
  to No More Than 100øF/38øC.

  Open your smoker dampers all the way and/or leave the door
  of your smoker open slightly. The moisture needs somewhere
  to escape.

  Leave the sausage in the smoker with vents and door ajar
  until it is dry to the touch. Check it often, and be sure
  to check more than one link for dryness.

  TIPS: If you try to dry at too high a temperature, the
  links will sweat (and never get dry) and the casing may
  become tough. Keep it between 90 and 100 degrees F. at
  most.

  If you aren't able to regulate your smoker at the
  necessary low temperatures, elect to air dry instead.

  If you desire a really dark, mahogany brown product, you
  can try adding paprika to the sausage recipe at the rate
  of about 1-2 tablespoons per 5 lbs of meat.

  SMOKING: Keep the temperature inside the sausage smoker
  between 160øF/70øC and 165øF/73øC MAXIMUM.

  Fat is important. Not only does it add to the flavor of
  your sausage, it acts as a binding agent. Once it starts
  to melt, your sausage will become dry, crumbly, and much
  less tasty.

  Take your sausage out of the smoker when it reaches an
  internal temperature of 152øF/67øC.

  This could take many hours, depending on how full your
  smoker is. Don't Guess!!! Use a meat thermometer!!!

  From: http://www.lets-make-sausage.com

  Uncle Dirty Dave's Kitchen

MMMMM

... Prune yoghurt - the "get & go" snack food!!!
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