Ingredients
- 26 mm sheep casings
- 26 military rd
- 6 mixture of sodium nitrite
- 2 prague powder
- 1 powdered dextrose
- 1 is
- 1/2 cardamon (ground)
- 1/8 grinder (plate)
- 5521 ounces reference to for the dextrose
- 4 lb beef (lean)
- 4 lb veal (lean)
- 2 lb pork (lean)
- 1 pt ice water
- 3 1/2 oz salt
- 2 3/4 oz wheat flour
- 1 tb nutmeg (ground)
- 1 ts coriander (ground)
dry. Place in a preheated smokehouse at 150 degrees F. and hold there for 1 hour. Raise the temperature to 165 degrees F., holding until internal temperature reaches 152 degrees F. Vienna sausage is not smoked.
