How to Make Beef Sausage
Meat Material:
- 600g - Beef lean
- 400g - Ground pork backfat
Extenders:
- TVP 1/4 cup + 1/2 cup water
- Isolated Soy Protein 1 Tbsp
Curing Ingredients:
- 1 Tbsp - Salt, refined
- 1/2 tsp - Curing salt
- 1 tsp - Phosphate
- 1/4 cup - Water
Seasonings / spices:
- 9-12 Tbsp - Sugar, refined
- 1 Tbsp - Ground black pepper
- 2 Tbsp - Garlic, chopped
- 2 Tbsp - Anisado wine
- 1/2 tsp - MSG (vetsin)
- Food color as desired
Packaging Materials:
- Fresh Hog Casing / artificial casing
Procedure:
- Select good quality raw materials
- Grind meat and fat
- Measure / weigh all the ingredients separating curing ingredients and seasoning
- Hydrate TVP and ISP in water
- Mix the curing ingredients with the meat until well blended
- Add the rest of the ingredients
- Cure either at room temperature for 8-10 hours or at refrigeration temperature for 1-2 days
- Stuff in fresh natural casing or aritificial casing
- Link to desired length
- Pack in polyethylene bags
- Store in freeze
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