American version of German dry sausage.

Pork trimmings500 g1.10 lb
Beef trimmings400 g0.88 lb
Pork back fat or hard fat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp.
Cure #22.5 g½ tsp.
Dextrose2.0 g⅓ tsp.
Sugar2.0 g⅓ tsp.
White pepper, ground2.0 g1 tsp.
White pepper, cracked2.0 g1 tsp.
  1. Weigh 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 1/4” (6 mm) cubes.
  2. Grind pork with 1/4” (6 mm) plate.
  3. Grind beef with 1/4” (6 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 at 4º C (40º F).
  5. Stuff firmly into beef rounds.
  6. Dry for 1 week at 10º C (50º F).
  7. Apply cold smoke at 18º C (68º F) for 2 days. Use hickory, hard maple or oak sawdust.
  8. Store sausages at 10-15º C (50-59º F), <75% humidity.

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