Meats and Sausages
Plockwurst
Plockwurst is a type of German salami.
| Meats | Metric | US |
|---|---|---|
| Beef, lean, some connective tissue | 500 g | 1.10 lb |
| Pork, semi-fat | 250 g | 0.33 lb |
| Back fat, hard fat trimmings | 250 g | 0.33 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 25 g | 4 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Dextrose | 2.0 g | 1/2 tsp |
| Sugar | 2.0 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Paprika | 0.5 g | 1/4 tsp |
| Coriander | 0.5 g | 1/4 tsp |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind pork through 10 mm (3/8”) plate.
- Grind fat through 5 mm (1/4”) plate.
- Grind beef through 10 mm plate (1/4”), then grind again with 3 mm (1/8”) plate.
- Mix meats with all ingredients together, Add ground fat and mix again.
- Stuff into 60 mm beef middles.
- Ferment at 20° C (68° F), 90 → 85% humidity for 3 days.
- Smoke at 18° C (64° F) for 24 hours.
- Dry at 14 → 12° C (57 → 53° F), 80 → 75% humidity for 5 weeks or until sausage looses 33% of its original weight.
- Store at 10-12° C (50-53° F), <75% humidity.
