Mortadella-Dry

Mortadella is made from pork only, pork and beef or pork fat and veal. If back fat is diced into 1/4” (6 mm) cubes and whole pistachio nuts are included, the resulting product will have traditional look. Mortadella is not smoked.

MeatsMetricUS
Pork (butt)550 g1.21 lb
Beef (chuck)250 g0.55 lb
Back fat or hard fat trimmings200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Dextrose2 g1/2 tsp
Sugar3 g3/4 tsp
White pepper5 g2 tsp
Garlic2 g1/2 clove
Rum15 ml1 Tbsp
Pistachio nuts5 g2 tsp
T-SPX culture0.12 guse scale
Instructions
  1. Cut back fat ino 1/4” (6 mm) cubes.
  2. Grind pork through 3/8” plate (10 mm). Refreeze and grind again through 1/8” plate (3 mm). Do the same with beef.
  3. Mix all ingredients with meat and diced fat.
  4. Stuff firmly into 100-120 mm (4-5”) protein lined fibrous casings, 12” long.
  5. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  6. Preheat smokehouse (no smoke applied) to 49º C (120º F) and hold sausages at this temperature for 12 hours (to remove the moisture from the sausage). Gradually increase temperature until an internal temperature of 138º F (59º C) is obtained.
  7. Cool down sausages by hanging them at room temperature.
  8. Dry at 16-12º C (60-54º F), 85-80% humidity. The sausage is dried until around 30-35% in weight is lost.
Notes
You may make the sausage ready to eat at any time by cooking to 70º C (158º F) internal meat temperature.
At your discretion the following spices may be added (around 2 g spice/1 kg of meat): anise seed, cardamom, cinnamon, ground clove, coriander, nutmeg, juniper berries. Aromatic liquids such as curacao or rum are also often added.

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