TZUTC: -0800   
   MSGID: 35426.fidonet_cooking@1:105/500 2dcc1358   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Bockwurst   
    Categories: Sausages   
         Yield: 1 Batch   
       
        19 lb Lean meat   
         6 lb Pork or beef fat   
       3/4 c  Non-fat dry milk   
       3/4 c  Salt   
         2 qt Water; cold   
         3    Eggs   
         2 tb Sugar   
         5 tb Onion powder   
         4 tb Ground white pepper   
         1 tb Ground mace   
         1 tb Ground ginger   
       
     Cut lean meat and fat into 1" squares or grind through a coarse (1/2   
     to 1") plate.   
        
     Season by sprinkling the ingredients over the meat and hand mix. Grind   
     through a 1/8" plate. Mix 6 minutes and stuff into hog casings. Cook   
     in water at 170 to 185?F in the smokehouse until the internal   
     temperature of the sausage reaches 152?F.   
        
     Immediately place the sausage in cold water until the internal   
     temperature is 100?F. Rinse briefly with hot water to remove grease.   
     Allow to dry about 1 hour at room temperature. Store in the   
     refrigerator.   
        
     Note:   
        
     This product may be cooked from the fresh state without first heating   
     in 170?F water if desired.   
        
     Recipe by MSU Extension   
        
     Posted by: Ed P    
        
     Recipe FROM: ,   
                     
       
   MMMMM   
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