Meats and Sausages
Holsteiner-American
American version of German dry sausage.
| Meats | Metric | US |
|---|---|---|
| Pork trimmings | 500 g | 1.10 lb |
| Beef trimmings | 400 g | 0.88 lb |
| Pork back fat or hard fat trimmings | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 5 tsp. |
| Cure #2 | 2.5 g | ½ tsp. |
| Dextrose | 2.0 g | ⅓ tsp. |
| Sugar | 2.0 g | ⅓ tsp. |
| White pepper, ground | 2.0 g | 1 tsp. |
| White pepper, cracked | 2.0 g | 1 tsp. |
Instructions
- 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.
- Grind pork with 1/4” (6 mm) plate.
- Grind beef with 1/4” (6 mm) plate.
- 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).
- Stuff firmly into beef rounds.
- Dry for 1 week at 10º C (50º F).
- Apply cold smoke at 18º C (68º F) for 2 days. Use hickory, hard maple or oak sawdust.
- Store sausages at 10-15º C (50-59º F), <75% humidity.
