Tourist Sausage

Russian dry sausage. Small sizes made these sausages a convenient item to carry when travelling, hence the name tourist.

Pork200 g2.2 lb
Pork bellies400 g4.4 lb
Lean beef400 g4.4 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Dextrose3.0 g1/2 tsp
Pepper3.0 g1.5 tsp
Caraway2.5 g1 tsp
Garlic3.5 g1 clove
T-SPX culture0.12 guse scale
  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.

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