Meats and Sausages
Kaminwurz
Kaminwurz or kaminwurze – an air-dried and cold-smoked Austrian sausage made of beef, pork and back fat is also produced in the South Tyrol region of northern Italy.
| Meats | Metric | US |
|---|---|---|
| Pork shoulder | 300 g | 0.66 lb |
| Pork back fat or hard fat trimmings | 200 g | 0.44 lb |
| Beef | 500 g | 1.10 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 5 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Sugar | 2.0 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Marjoram, dried, rubbed | 1.0 g | 1 tsp |
| Thyme, dried, rubbed | 1.0 g | 1 tsp |
| Cumin | 2.0 g | 1 tsp |
| Juniper berries, crushed | 1/2 tsp | |
| Garlic, finely diced | 3.5 g | 1 clove |
| Red wine | 30 ml | 2 Tbsp |
Instructions
- Cut fat into 1/2” (12 mm) cubes.
- Grind pork through 1/4” (5 mm) plate.
- Grind beef through 1/4” (5 mm) plate.
- Mix beef with salt and cure #2. Add pork and remix.
- Mix spices with wine and add to the mixture. Finely, add cubed fat and mix all again.
- Stuff firmly into beef middles or 40-42 mm hog casings. Form 8” (20 cm) long links.
- Hang for 1-2 days at 2-6º C (35-42º F) and 85-90% humidity.
- Apply a thin cold smoke at 18º C (64º F) for 2 days. Dry at 12º C (53º F), 75-80% humidity for 3 weeks.
- Store at 10º C (53º F) or lower.
