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Sausage Many Recipes

Sausage Many Recipes

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Published by ra$h

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Categories:Types, Recipes/Menus
Published by: ra$h on Jul 09, 2010
Copyright:Attribution Non-commercial

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10/25/2012

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25 lbs brisket or plate,good grade

5 quarts ice cold water 38-40ºF

5 ozs.Prague Powder No.1

1 tbsp.garlic juice

8 ozs.salt

5 ozs.powdered dextrose

Pump the plates or briskets to 15% of their weight.Meat should be placed into curing box or vat and
kept submerged while curing in cooler for 3-5 days at 40ºF.Remove the cured pastrami pieces from the
box or vat and rub all sides with a combination of coarse black pepper and coriander;or you may use
coarsely chopped pickling spices.You also may sprinkle the meat with paprika to give it an attractive
appearance.Place in smokehouse preheated at 130ºF.with dampers wide open.Hold at this tempera-
ture for about 1 hour or until the surface of the meat is dry.Close dampers to 1/4 open and apply a
light smoke for about 2 hours.Gradually increase the smokehouse temperature to 200-220ºF.and hold
until an internal temperature of 175-180ºF.is obtained internally.Meat then is removed from the smoke-
house and allowed to cool at room temperature for 1-2 hours before removing to cooler overnight.

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