Holsteiner-American

American version of German dry sausage.

Ingredients per 1000g (1 kg) of meat

Instructions

1. Weigh 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 1/4” (6 mm) cubes.
2. Grind pork with 1/4” (6 mm) plate.
3. Grind beef with 1/4” (6 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 at 4º C (40º F).
5. Stuff firmly into beef rounds.
6. Dry for 1 week at 10º C (50º F).
7. Apply cold smoke at 18º C (68º F) for 2 days. Use hickory, hard maple or oak sawdust.
8. Store sausages at 10-15º C (50-59º F), <75% humidity.