Biershinken

[Tenpoint5]

Here is a simple starter sausage that will get you into curing meats and not just making Fresh sausage.

[FONT=&quot]BIERSHINKEN[/FONT]​

[FONT=&quot]Take 2 1/2 lbs lean pork butt ( I usually use tenderloin but not necessary) and cube it into 3/4 inch cubes. Toss with tender quick ( as per package instructions) and put in fridge a couple days.[/FONT]

[FONT=&quot]Take 1 1/4 lb pork butt cubed and season it like bologna and emulsify with some ice water in a food processor til it is a paste. Add 2 tsp nonfat dry milk and blend in the processor--it will get stiff. Mix the emulsified meat with the cubed meat and stuff into fibrous casings. I just spoon it in and keep packing it down in the casing.[/FONT]

[FONT=&quot]Seasoning for emulsified meat:[/FONT]
[FONT=&quot]1 tsp salt[/FONT]
[FONT=&quot]1/2 tsp ginger[/FONT]
[FONT=&quot]1 tsp mace[/FONT]
[FONT=&quot]1/2 tsp coriander[/FONT]
[FONT=&quot]1/4 tsp cure #1[/FONT]


[FONT=&quot]Smoke at 170 til 152 internal.[/FONT]

[FONT=&quot]Then give bath in Ice water to stop the cooking and cool down to 100. Then refrigerate.[/FONT]
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DO NOT PUT YOUR PROBE IN THE ICE BATH!!! The water WILL kill your wired probe.