American traditional cervelat.

Pork trimmings700 g1.54 lb
Lean beef200 g0.44 lb
Pork back fat100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4-1/2 tsp
Cure #25.0 g1 tsp
Sugar5.0 g1 tsp
Black pepper2.0 g1 tsp
Paprika, sweet2.0 g1 tsp
Coriander, ground1.0 g1 tsp
  1. Take a slab of skinless back fat and rub in 5% salt (50 g salt per 1 kg of back fat) on all sides. Place in refrigerator at 4º C (40º F) for 2 weeks. Rinse with cold water to remove any crystallized salt. Cut up into 1/2” (12 mm) cubes.
  2. Grind pork with 3/8” (10 mm) plate.
  3. Grind beef with 1/8” (3 mm) plate.
  4. Mix all meats and back fat with salt, cure #2 and spices. Pack tightly in a container about 6” (15 cm) deep and hold for 4 days in refrigerator.
  5. Stuff firmly into hog bungs, beef middles or large diameter synthetic protein lined fibrous casings.
  6. Dry for 3 weeks at 10º C (50º F).
  7. Apply cold smoke at 18º C (68º F) for 2 days.
  8. Store at 10-12º C (50-53º F).

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