Meats and Sausages
Göttinger Stracke
Göttinger Stracke is German dry sausage from the city of Göttingen. The manufacturing process, meat and spice selection is similar to that for Göttinger Feldkieker. Göttinger Feldkieker is dried down until it looses at least 35 % of its original weight and the moisture content Aw is 0.88 or less. Göttinger Stracke is cylindrical in shape; intestines with calibres of 40-60 mm and of varying lengths are normally used. Göttinger Stracke carries PGI, 2011 classification.
| Meats | Metric | US |
|---|---|---|
| Lean pork-shoulder, leg | 700 g | 1.54 lb |
| Pork belly | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 5 tsp |
| Cure #2 | 3.0 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Dextrose | 3.0 g | 1/2 tsp |
| Sugar | 2.0 g | 1/3 tsp |
| Coriander | 1.0 g | 1/2 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Garlic | 3.5 g | 1 clove |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind lean meat and belly meat through 6 mm (1/4") plate.
- Cut belly fat into 6 mm (1/4") plate.
- Dissolve culture in 1 tablespoon of de-chlorinated water 30 minutes before use.
- Mix ground meat with salt and Cure #2. Add fat cubes, spices and the culture and mix all together.
- Stuff into 40-60 mm natural casings making straight links which can vary in length.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Dry for 4-5 weeks at 15→12º C (59→53º F), 80-75% humidity until the sausage looses 35% of its original weight.
- Store at 10-12º C (50-53º F), <75% humidity.
Notes
‘Göttinger Stracke’ can be distinguished from ‘Göttinger Feldkieker’ by means of the shape, diameter and weight of the sausage. ‘Göttinger Stracke’ is straight and uniform in diameter, whereas the diameter of ‘Göttinger Feldkieker’ varies over the length of the sausage having an elongated pear-shape. This means that it matures in a different way and develops a different taste.
