Meats and Sausages
Hofer Rindfleischwurst
The ‘Hofer Rindfleischwurst’ is a spreadable sausage from the Hof region of Germany.
Hofer Rindfleischwurst carries PGI, 2011 classification.
| Meats | Metric | US |
|---|---|---|
| Beef, lean | 700 g | 1.54 lb |
| Back fat | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 25 g | 4 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Dextrose | 1.0 g | 1/4 tsp |
| Sugar | 2.0 g | 1/2 tsp |
| Pepper | 2.5 g | 1 tsp |
| Paprika, sweet | 1.0 g | 1/2 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Coriander | 0.5 g | 1/4 tsp |
Instructions
- Grind beef through 1/8” (3 mm) plate. Place in refrigerator to cool.
- Grind fat through 1/8” (3 mm) plate. Place in freezer for 20-30 minutes.
- Grind beef second time through 1/8” (3 mm) plate adding salt and all ingredients.
- Grind fat second time through 1/8” (3 mm) plate.
- Mix all together.
- Stuff into 40 mm cellulose casings.
- Hold at 15° C (59° F), high humidity for 10 hours.
- Apply a thin cold smoke at 18° C (64° F) for 8 hours. The smoking temperature should never reach 30° C (86° F) as this will cook the proteins and will affect negatively the spreadability of the sausage.
- Refrigerate. Serve as it is, the sausage is not cooked.
