Tourist Sausage

Ingredients per 1000g (1 kg) of meat

Instructions

1. Grind pork and beef through 3/16” plate (6 mm). Dice bacon into 1/4” (6 mm) cubes or grind through 3/8” (10 mm) plate.
2. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
3. Mix all ingredients with meat.
4. Stuff into 32-36 mm hog casings and form 8” (20 cm) long links.
5. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
6. Cold smoke for 12 hours at 22º C (72º F) or lower.
7. Dry at 16→12º C (60-54º F), 85-80% humidity. In about 6-8 weeks a shrink of 30% should be achieved.
8. Store sausages at 10-15º C (50-59º F), <75% humidity.