Meats and Sausages
Boerenmetworst Sausage
Boerenmetworst is a Dutch specialty dry sausage
| Meats | Metric | US |
|---|---|---|
| pork | 500 g | 1.10 lb. |
| lean beef | 200 g | 0.44 lb. |
| back fat | 300 g | 0.66 lb. |
Ingredients per 1000g (1 kg) of meat
| salt | 28 g | 5 tsp. |
| Cure #2 | 2.5 g | ½ tsp. |
| dextrose (glucose) | 3.0 g | ½ tsp. |
| pepper | 3.0 g | 1½ tsp. |
| coriander | 2.0 g | 1 tsp |
| mustard | 2.0 g | 1 tsp. |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind pork and back fat through 3/16” plate (5 mm). Grind beef with ⅛” (3 mm) plate.
- Mix all ingredients with meat.
- Stuff firmly into large diameter (36-40 mm) hog casings. Form 24-30” long links, then tie ends together to make a ring.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Cold smoke for 12 hours (22º C, 72º F).
- Dry at 16-12º C (60-54º F), 85-80% humidity. In about 6-8 weeks a shrink of 30% should be achieved.
- Store sausages at 10-15º C (50-59º F), below 75% humidity.
Notes
Spices such as ginger and cloves are sometimes added.
