© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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7 pounds lean pork butts
7 pounds lean beef
1 pound fresh bacon
1 tablespoon ground black pepper
1 tablespoon whole mustard seeds
2 teaspoons prague powder No 1 (sodium nitrate)
¼ teaspoon cardamon
1 teaspoon ground nutmeg
3 ½ ounces salt
¾ ounce powdered dextrose
1 small garlic clove
Grind the lean pork butts and beef through a 1 inch grinder plate or cut into 1 inch cubes. Add the remaining ingredients and mix thoroughly until evenly distributed. Pack the meat into a container not more than 6 inch high, making sure there are no air pockets. Then place this mixture in a cooler overnight, along with the fresh bacon. The next day, regrind this mixture through a ⅛ inch grinder plate, and grind the bacon through a ¼ inch grinder plate.
Combine the mixtures and stuff into a sewed beef casing or small beef bladder. Allow to dry at room temperature for at least one hour. Then place the sausage in a preheated smokehouse at 130°F with the dampers and drafts wide open. Allow to dry for 45 minutes or until the sausage starts to take on a brown color. At this point, move the draft to ¼ open and increase the temperature to 160 to 165°F and begin smoking. Bierwurst is finished when an internal temperature of 152°F is reached. Place in cooler overnight before using.