Dürre Runde

Dürre Runde is German fermented sliceable sausage.

MeatsMetricUS
Lean beef with connective tissue250 g0.55 lb
Lean pork without connective tissue500 g1.1 lb
Back fat250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt27 g4.5 tsp
Cure #22.5 g1/2 tsp
Dextrose1.0 g1/4 tsp
Sugar2.0 g1/2 tsp
Pepper3.0 g1.5 tsp
Garlic, smashed3.5 g1 clove
T-SPX starter culture0.12 guse scale
Instructions
  1. Grind beef through 3 mm (1/8") plate. Add culture and mix together.
  2. Grind pork through 5 mm (1/4") plate. Mix with beef adding spices.
  3. Grind back fat through 5 mm (1/4") plate.
  4. Mix everything together.
  5. Stuff into 46 mm pork or beef casings forming loops.
  6. Ferment at 20º C (68º F), 95 → 75% humidity for 3 days.
  7. Cold smoke at 18º C (64º F) for 24 hours.
  8. Dry at 15→12º C (58 →53º F), 80-75% humidity for 4 weeks until sausage looses 33% of its original weight.
  9. Store at 10-12º C (50-53º F), <75% humidity.

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