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)
- 82,800 gr reference to for the dextrose
- 1,800 gr beef (lean)
- 1,000 gr veal (lean)
- 525 gr pork (lean)
- 475 ml ice water
- 55 gr salt
- 40 gr wheat flour
- 7 gr nutmeg (ground)
- 2 gr coriander (ground)
dry. Place in a preheated smokehouse at 70ºC . and hold there for 1 hour. Raise the temperature to 70ºC ., holding until internal temperature reaches 70ºC . Vienna sausage is not smoked.
