Meats and Sausages
Cacciatore
Italian small dry sausage. Cacciatore means “hunter” in Italian and the story goes that hunters carried this sausage as a snack on long hunting trips.
Meats | Metric | US |
---|---|---|
lean pork | 600 g | 1.32 lb. |
lean beef | 100 g | 0.22 lb. |
back fat | 300 g | 0.66 lb. |
Ingredients per 1000g (1 kg) of meat
salt | 28 g | 5 tsp. |
Cure #2 | 2.5 g | ½ tsp. |
dextrose (glucose) | 3.0 g | ½ tsp. |
pepper | 3.0 g | 1½ tsp. |
coriander | 2.0 g | 1 tsp. |
caraway | 2.0 g | 1 tsp. |
red pepper | 1.0 g | ½ tsp. |
garlic powder | 1.5 g | ½ tsp. |
T-SPX culture | 0.12 g | use scale |
Instructions
- Grind pork and back fat through 3/16” plate (5 mm). Grind beef with ⅛” (3 mm) plate.
- Mix all ingredients with meat.
- Stuff firmly into large diameter 36-40 mm hog casings or beef rounds. Make 6” long links.
- Dip into surface mold growing solution - Bactoferm™ M-EK-4.
- Ferment at 20º C (68º F) for 72 hours, 95-90% humidity.
- Dry for 2 days at 18-16º C (64-60º F), 90-85% humidity.
- Dry at 16-12º C (60-54º F), 85 -80% humidity.
- In about 6-8 weeks a shrink of 30% should be achieved.
- Store sausages at 10-15º C (50-59º F), 75% humidity.