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.

lean pork600 g1.32 lb.
lean beef100 g0.22 lb.
back fat300 g0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #22.5 g½ tsp.
dextrose (glucose)3.0 g½ tsp.
pepper3.0 g1½ tsp.
coriander2.0 g1 tsp.
caraway2.0 g1 tsp.
red pepper1.0 g½ tsp.
garlic powder1.5 g½ tsp.
T-SPX culture0.12 guse scale
  1. Grind pork and back fat through 3/16” plate (5 mm). Grind beef with ⅛” (3 mm) plate.
  2. Mix all ingredients with meat.
  3. Stuff firmly into large diameter 36-40 mm hog casings or beef rounds. Make 6” long links.
  4. Dip into surface mold growing solution - Bactoferm™ M-EK-4.
  5. Ferment at 20º C (68º F) for 72 hours, 95-90% humidity.
  6. Dry for 2 days at 18-16º C (64-60º F), 90-85% humidity.
  7. Dry at 16-12º C (60-54º F), 85 -80% humidity.
  8. In about 6-8 weeks a shrink of 30% should be achieved.
  9. Store sausages at 10-15º C (50-59º F), 75% humidity.

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