Farmer Sausage

Polish dry sausage with manually cut fat pieces. Besides its rustic look and the application of smoke, the recipe differs very little from the classic Italian salamis.

MeatsMetricUS
Pork (butt)300 g0.66 lb
Beef (chuck)500 g1.10 lb
Back fat or hard fat pork trimmings200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Dextrose3 g1 tsp
Ground white pepper3 g1.5 tsp
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork through ⅜” plate (10 mm). Dice back fat or pork fat trimmings into 1/4” (6 mm) pieces. Grind beef with 1/4” (6 mm) plate, partially freeze and regrind again through 1/8” (3 mm) plate.
  2. Mix all ingredients with meat.
  3. Stuff firmly into 60 mm beef middles or protein lined fibrous casings. Make 16” long links.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Cold smoke at 20º C (68º C) or lower for 24 hours.
  6. Dry at 16-12º C (60-54º F), 85-80% humidity, for 2-3 months. The sausage is dried until around 30-35% in weight is lost.
  7. Store sausages at 10-15º C (50-59º F), 75% humidity.

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