Meats and Sausages
Mortadella-Dry
Mortadella is made from pork only, pork and beef or pork fat and veal. If back fat is diced into 1/4” (6 mm) cubes and whole pistachio nuts are included, the resulting product will have traditional look. Mortadella is not smoked.
| Meats | Metric | US |
|---|---|---|
| Pork (butt) | 550 g | 1.21 lb |
| Beef (chuck) | 250 g | 0.55 lb |
| Back fat or hard fat trimmings | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 5 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Dextrose | 2 g | 1/2 tsp |
| Sugar | 3 g | 3/4 tsp |
| White pepper | 5 g | 2 tsp |
| Garlic | 2 g | 1/2 clove |
| Rum | 15 ml | 1 Tbsp |
| Pistachio nuts | 5 g | 2 tsp |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Cut back fat ino 1/4” (6 mm) cubes.
- Grind pork through 3/8” plate (10 mm). Refreeze and grind again through 1/8” plate (3 mm). Do the same with beef.
- Mix all ingredients with meat and diced fat.
- Stuff firmly into 100-120 mm (4-5”) protein lined fibrous casings, 12” long.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Preheat smokehouse (no smoke applied) to 49º C (120º F) and hold sausages at this temperature for 12 hours (to remove the moisture from the sausage). Gradually increase temperature until an internal temperature of 138º F (59º C) is obtained.
- Cool down sausages by hanging them at room temperature.
- Dry at 16-12º C (60-54º F), 85-80% humidity. The sausage is dried until around 30-35% in weight is lost.
Notes
You may make the sausage ready to eat at any time by cooking to 70º C (158º F) internal meat temperature.
At your discretion the following spices may be added (around 2 g spice/1 kg of meat): anise seed, cardamom, cinnamon, ground clove, coriander, nutmeg, juniper berries. Aromatic liquids such as curacao or rum are also often added.
At your discretion the following spices may be added (around 2 g spice/1 kg of meat): anise seed, cardamom, cinnamon, ground clove, coriander, nutmeg, juniper berries. Aromatic liquids such as curacao or rum are also often added.
