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POLTAVSKAYA Sausage

Pork 30% Fat (900g)
Beef 30% (900g)
Brisket 40% (1000g)
SALT 20 grams per 1 kg of raw material
Nitrite salt 10 grams per 1 kg of raw material
Rock salt 10 grams per 1 kg of raw material
Dried garlic 2 grams per 1 kg of raw material
Ground black pepper 2 grams per 1 kg of raw material
Coriander 1 gram per 1 kg of raw material
Nutmeg 1 gram per 1 kg of raw material
Sugar 1 gram per 1 kg of raw material
Smoked paprika 1 gram per 1 kg of raw material
I have 3 kg of minced meat, so multiply the seasonings by 3. 🙂
Grind the frozen meat in a meat grinder with a 2-4 mm grid.
Cut the brisket into cubes or strips.
BE SURE TO MONITOR THE TEMPERATURE OF THE MINCED MEAT; IT SHOULD NOT EXCEED 10-12 CENTS.
After cooking, the sausage can be cold-smoked.
I dried it in the refrigerator for 4 weeks, and it turned out amazing 💪👍👍👍