Meats and Sausages
Dürre Runde
Dürre Runde is German fermented sliceable sausage.
| Meats | Metric | US |
|---|---|---|
| Lean beef with connective tissue | 250 g | 0.55 lb |
| Lean pork without connective tissue | 500 g | 1.1 lb |
| Back fat | 250 g | 0.55 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 27 g | 4.5 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Dextrose | 1.0 g | 1/4 tsp |
| Sugar | 2.0 g | 1/2 tsp |
| Pepper | 3.0 g | 1.5 tsp |
| Garlic, smashed | 3.5 g | 1 clove |
| T-SPX starter culture | 0.12 g | use scale |
Instructions
- Grind beef through 3 mm (1/8") plate. Add culture and mix together.
- Grind pork through 5 mm (1/4") plate. Mix with beef adding spices.
- Grind back fat through 5 mm (1/4") plate.
- Mix everything together.
- Stuff into 46 mm pork or beef casings forming loops.
- Ferment at 20º C (68º F), 95 → 75% humidity for 3 days.
- Cold smoke at 18º C (64º F) for 24 hours.
- Dry at 15→12º C (58 →53º F), 80-75% humidity for 4 weeks until sausage looses 33% of its original weight.
- Store at 10-12º C (50-53º F), <75% humidity.
