Cervelat-Traditional

American traditional cervelat.

Ingredients per 1000g (1 kg) of meat

Instructions

1. Take a slab of skinless back fat and rub in 5% salt (50 g salt per 1 kg of back fat) on all sides. Place in refrigerator at 4º C (40º F) for 2 weeks. Rinse with cold water to remove any crystallized salt. Cut up into 1/2” (12 mm) cubes.
2. Grind pork with 3/8” (10 mm) plate.
3. Grind beef with 1/8” (3 mm) plate.
4. Mix all meats and back fat with salt, cure #2 and spices. Pack tightly in a container about 6” (15 cm) deep and hold for 4 days in refrigerator.
5. Stuff firmly into hog bungs, beef middles or large diameter synthetic protein lined fibrous casings.
6. Dry for 3 weeks at 10º C (50º F).
7. Apply cold smoke at 18º C (68º F) for 2 days.
8. Store at 10-12º C (50-53º F).

Notes

Small cervelats

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