Boerenmetworst Sausage

Boerenmetworst is a Dutch specialty dry sausage

Ingredients per 1000g (1 kg) of meat

Instructions

1. Grind pork and back fat through 3/16” plate (5 mm). Grind beef with ⅛” (3 mm) plate.
2. Mix all ingredients with meat.
3. Stuff firmly into large diameter (36-40 mm) hog casings. Form 24-30” long links, then tie ends together to make a ring.
4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
5. Cold smoke for 12 hours (22º C, 72º F).
6. Dry at 16-12º C (60-54º F), 85-80% humidity. In about 6-8 weeks a shrink of 30% should be achieved.
7. Store sausages at 10-15º C (50-59º F), below 75% humidity.

Notes