Hofer Rindfleischwurst

The ‘Hofer Rindfleischwurst’ is a spreadable sausage from the Hof region of Germany.
Hofer Rindfleischwurst carries PGI, 2011 classification.

Beef, lean700 g1.54 lb
Back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #12.5 g1/2 tsp
Dextrose1.0 g1/4 tsp
Sugar2.0 g1/2 tsp
Pepper2.5 g1 tsp
Paprika, sweet1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Coriander0.5 g1/4 tsp
  1. Grind beef through 1/8” (3 mm) plate. Place in refrigerator to cool.
  2. Grind fat through 1/8” (3 mm) plate. Place in freezer for 20-30 minutes.
  3. Grind beef second time through 1/8” (3 mm) plate adding salt and all ingredients.
  4. Grind fat second time through 1/8” (3 mm) plate.
  5. Mix all together.
  6. Stuff into 40 mm cellulose casings.
  7. Hold at 15° C (59° F), high humidity for 10 hours.
  8. 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.
  9. Refrigerate. Serve as it is, the sausage is not cooked.

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