Meats and Sausages
Farmer Sausage
Polish dry sausage with manually cut fat pieces. Besides its rustic look and the application of smoke, the recipe differs very little from the classic Italian salamis.
| Meats | Metric | US |
|---|---|---|
| Pork (butt) | 300 g | 0.66 lb |
| Beef (chuck) | 500 g | 1.10 lb |
| Back fat or hard fat pork trimmings | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 5 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Dextrose | 3 g | 1 tsp |
| Ground white pepper | 3 g | 1.5 tsp |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind pork through ⅜” plate (10 mm). Dice back fat or pork fat trimmings into 1/4” (6 mm) pieces. Grind beef with 1/4” (6 mm) plate, partially freeze and regrind again through 1/8” (3 mm) plate.
- Mix all ingredients with meat.
- Stuff firmly into 60 mm beef middles or protein lined fibrous casings. Make 16” long links.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Cold smoke at 20º C (68º C) or lower for 24 hours.
- Dry at 16-12º C (60-54º F), 85-80% humidity, for 2-3 months. The sausage is dried until around 30-35% in weight is lost.
- Store sausages at 10-15º C (50-59º F), 75% humidity.
