Sausage Making by Ryan Farr Page A

spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl (see page 25) .
   5. Transfer the meat to the bowl of a food processor, add half the crushed ice and process until all of the ice has dissolved, 1 to 2 minutes. Add the remaining crushed ice and continue processing until the mixture is completely smooth, 4 to 5 minutes more. Note: The temperature of your meat during this mixing step is critically important. Its temperature should never rise about 40°F/4°C; work efficiently during this step of the process.
   6. Spoon 2 tbsp of the meat mixture into a nonstick frying pan and spread into a thin patty. Cook the test patty over low heat until cooked through but not browned. Taste the sausage for seasoning and adjust as necessary.
   7. Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and refrigerate overnight. Alternatively, you can vacuum-seal the farce.
   8. Stuff the sausage into the sheep casings (see page 31) and twist into links (see page 36) .
   9. Smoke the links (see page 43) at 170°F/77°C, until the internal temperature of the sausage reaches 145°F/63°C, 45 to 60 minutes. Remove the sausages from the smoker, let cool slightly, then transfer to the refrigerator and let stand, uncovered, overnight. The hot dogs are then fully cooked, and can be finished on a grill (see page 38) or steamed (see page 42) .

BIERWURST
    YIELD: ONE 3-LB/1.4-KG LOG
    Pork back fat, cut into 1 / 2 -in/12-mm cubes
U.S. MEASUREMENT: 2 / 3 cup
GRAMS: 139
% OF TOTAL (100%): 10.24
    Boneless lean beef, such as round, sirloin, neck, plate, or shank (about 95% lean, 5% fat) cut into 1-in/2.5-cm cubes
U.S. MEASUREMENT: 1.40 lb
GRAMS: 614
% OF TOTAL (100%): 45.09
    Boneless pork shoulder (or a combination of cuts, about 75% lean, 25% fat)
U.S. MEASUREMENT: 0.60 lb
GRAMS: 266
% OF TOTAL (100%): 19.52
    Diced bacon
U.S. MEASUREMENT: 2 / 3 cup
GRAMS: 111
% OF TOTAL (100%): 8.20
    Fine sea salt
U.S. MEASUREMENT: 1 tbsp
GRAMS: 24
% OF TOTAL (100%): 1.79
    Mustard powder
U.S. MEASUREMENT: 2 1 / 4 tsp
GRAMS: 6
% OF TOTAL (100%): 0.46
    Coarsely ground black pepper
U.S. MEASUREMENT: 1 1 / 2 tsp
GRAMS: 4
% OF TOTAL (100%): 0.30
    Fresh thyme leaves
U.S. MEASUREMENT: 1 1 / 2 tsp
GRAMS: 2
% OF TOTAL (100%): 0.15
    Coarsely ground coriander
U.S. MEASUREMENT: 1 / 2 tsp
GRAMS: 1
% OF TOTAL (100%): 0.09
    Cure No. 1 (see page 15)
U.S. MEASUREMENT: 1 / 2 tsp
GRAMS: 3
% OF TOTAL (100%): 0.22
    Pale ale
U.S. MEASUREMENT: 2 / 3 cup
GRAMS: 190
% OF TOTAL (100%): 13.94
    Beef bung, rinsed
    This is my version of the bologna I grew up eating. It’s a three-day process. When it’s done, slice it thinly, pile it on a crusty roll, and top with mustard and kraut for a killer sandwich.

   1. Place the pork back fat in a medium saucepan and cover with water by 1 / 2 in/12 mm. Bring to a boil over high heat and boil for 10 minutes. Drain and transfer the fat cubes to a plate and refrigerate until cold.
   2. Place the beef, pork shoulder, and bacon on a rimmed baking sheet, transfer to the freezer, and chill until crunchy on the exterior but not frozen solid (see page 23) .
   3. In a small bowl, add the salt, mustard powder, black pepper, thyme, coriander, and Cure No. 1 and stir to combine.
   4. Nest a large mixing bowl in a bowl filled with ice. Grind the beef, pork shoulder, and bacon through the small die of the grinder into the bowl set in ice (see page 24) .
   5. Add the spice mixture to the meat and stir with your hands until well incorporated; the mixture will look homogenous and will begin sticking to the bowl (see page 25) .
   6. Press a sheet of parchment paper or plastic wrap directly on the surface of the meat to prevent oxidation, then cover the bowl tightly with plastic wrap and