Meats and Sausages
Berliner Knacker
The name Berliner Knacker also known as Berliner Knackwurst supposedly was invented in the 16th century after the crackling noise when chewing the sausage. This recipe is for fermented sliceable knacker, however, they are sausage knackers that belong to boiled sausages (Brühwurst) group.
| Meats | Metric | US |
|---|---|---|
| Lean pork, no connective tissue | 300 g | 0.66 lb |
| Pork belly (max 50% visible fat) | 500 g | 1.10 lb |
| Beef, little fat, some connective tissue | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 22 g | 3.5 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Dextrose | 2.0 g | 1/2 tsp |
| White pepper | 2.0 g | 1 tsp |
| Mustard seed, ground | 1.0 g | 1/2 tsp |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind beef through 3 mm (1/8") plate.
- Grind pork through 5 mm (1/4") plate.
- Grind pork belly through 5 mm (1/4") plate.
- Mix all meats with ingredients together.
- Stuff into 32 mm pork casings.
- Hold at 18-20º C (64-68º F), 90-85% humidity for 96 hours.
- Smoke at 18º C (64º F) for 24 hours.
- Dry at 15→12º C (58 →53º F), 80-75% humidity for 3 weeks - until the sausage looses 33% of its original weight.
- Store at 10-12º C (50-53º F), <75% humidity.
