Demented
11-27-2008, 09:57 AM
6 – 8 feet hog casing, soaked and rinsed
1 ¾ pounds beef, cut into strips
¼ lb. Beef back fat*, cut into strips
1 small onion, chopped
3 garlic cloves, peeled
1 t. allspice
1 t. mustard powder
1 t. nutmeg
1 t. paprika
½ t. coriander
kosher salt and black pepper to taste
¼ C. red wine
1 egg yolk
Chill the meat a couple hours between cutting and grinding.
Coarse grind the beef, fat, garlic and onion, add everything, but the egg and wine, mix well and grind a second time.
Work the egg white and wine into the mixture with your hands, chill a couple hours before stuffing the casing.
* Beef back fat is the heavy layer of fat from the rib primal, ask the butcher.
1 ¾ pounds beef, cut into strips
¼ lb. Beef back fat*, cut into strips
1 small onion, chopped
3 garlic cloves, peeled
1 t. allspice
1 t. mustard powder
1 t. nutmeg
1 t. paprika
½ t. coriander
kosher salt and black pepper to taste
¼ C. red wine
1 egg yolk
Chill the meat a couple hours between cutting and grinding.
Coarse grind the beef, fat, garlic and onion, add everything, but the egg and wine, mix well and grind a second time.
Work the egg white and wine into the mixture with your hands, chill a couple hours before stuffing the casing.
* Beef back fat is the heavy layer of fat from the rib primal, ask the butcher.