Cervelat-Traditional

American traditional cervelat.

MeatsMetricUS
Pork trimmings700 g1.54 lb
Lean beef200 g0.44 lb
Pork back fat100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4-1/2 tsp
Cure #25.0 g1 tsp
Sugar5.0 g1 tsp
Black pepper2.0 g1 tsp
Paprika, sweet2.0 g1 tsp
Coriander, ground1.0 g1 tsp
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
Cervelat

Small cervelats

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs