Gothaer

German semi-dry sausage

MeatsMetricUS
lean pork800 g1.76 lb.
beef200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt23 g4 tsp.
Cure #12.5 g½ tsp
dextrose (glucose)10.0 g2 tsp.
black pepper3.0 g1½ tsp.
F-LC culture0.24 guse scale
Instructions
  1. Grind pork through 3/16” plate (5 mm). Grind beef through 1/8” (3 mm) plate.
  2. Mix all ingredients with meat.
  3. Stuff into beef middles or fibrous casings 40-60 mm, 20” long.
  4. Ferment at 24-30º C (75-86º F) for 24 hours, 90-85% humidity.
  5. Introduce warm smoke (43º C, 110º F), 70% humidity, for 6 hours. Gradually increase smoke temperature until internal meat temperature of 140º F (60º C) is obtained.
  6. For a drier sausage: dry for 3 days at 22-16º C (60-70º F), 65-75% humidity or until desired weight loss has occurred.
  7. Store sausages at 10-15º C (50-59º F), <75% humidity.

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