Kaminwurz or kaminwurze – an air-dried and cold-smoked Austrian sausage made of beef, pork and back fat is also produced in the South Tyrol region of northern Italy.

Pork shoulder300 g0.66 lb
Pork back fat or hard fat trimmings200 g0.44 lb
Beef500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Sugar2.0 g1/2 tsp
Pepper2.0 g1 tsp
Marjoram, dried, rubbed1.0 g1 tsp
Thyme, dried, rubbed1.0 g1 tsp
Cumin2.0 g1 tsp
Juniper berries, crushed1/2 tsp
Garlic, finely diced3.5 g1 clove
Red wine30 ml2 Tbsp
  1. Cut fat into 1/2” (12 mm) cubes.
  2. Grind pork through 1/4” (5 mm) plate.
  3. Grind beef through 1/4” (5 mm) plate.
  4. Mix beef with salt and cure #2. Add pork and remix.
  5. Mix spices with wine and add to the mixture. Finely, add cubed fat and mix all again.
  6. Stuff firmly into beef middles or 40-42 mm hog casings. Form 8” (20 cm) long links.
  7. Hang for 1-2 days at 2-6º C (35-42º F) and 85-90% humidity.
  8. Apply a thin cold smoke at 18º C (64º F) for 2 days. Dry at 12º C (53º F), 75-80% humidity for 3 weeks.
  9. Store at 10º C (53º F) or lower.

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