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5 lbs medium ground beef chuck
4 Tbsp salt
3 Tbsp sugar
1 Tbsp black pepper
1 Tbsp paprika
2 tsp ground ginger
1 tsp nutmeg
8 cloves pressed garlic
1 cup white wine (dry, I would think)
Combine all ingredients, mix weel and refrigerated for 48 hours. Stuff into fiber or cellulose casing. Cool smoke for 6-8 hours. Slowly increase the temperature to 150 to 160F., or until the internal temperature is 140F. Chill the sausage in cold water and continue to dry (aproximately 5-8 weeks).
Another version:
5 lbs fine ground beef chuck
4 Tbsp salt
10 cloves pressed garlic
1 1/2 tsp white pepper
3 tsp ground coriander
1 Tbsp sugar
1 cup white wine
Directions as above.
And a 3rd version:
5 lbs medium ground beef chuck
1 Tbsp white pepper
1 tsp ground coriander
1/2 tsp nutmeg
1/2 tsp cardamom
8 cloves prossed garlic
1 Tbsp sugar
4 Tbsp salt
1 cup white wine
Directions as above.
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