Meats and Sausages
Schlackwurst
Schlackwurst is a German dry fermented sausage which is similar to Zervelatwurst. The sausage is finely ground and is classified as sliceable raw sausage. This requires a firm texture which is obtained by using hard fat and sufficient drying time. The sausage derives its name from the name of the casings it was traditionally filled in; the end part of the intestine was called the "slag gut", also known as Schlackdarm. The Schlackwurst is especially popular in eastern part of Germany.
| Meats | Metric | US |
|---|---|---|
| Beef, lean | 250 g | 0.55 lb |
| Pork, lean | 500 g | 1.10 lb |
| Pork back fat | 250 g | 0.55 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 4.5 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Dextrose | 1.0 g | 1/4 tsp |
| Honey | 3.0 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Coriander | 0.5 g | 1/4 tsp |
| Cardamom | 0.3 g | 1/8 tsp |
| Ginger | 0.3 g | 1/8 tsp |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind beef and pork through 3 mm (1/8") plate.
- Grind partially frozen back fat through 3 mm (1/8") plate.
- Mix meats, and all ingredients together. Add fat and mix again.
- Stuff into 80-90 mm pork bungs.
- Ferment for 3 days at 20° C (68° F), 95 → 90% humidity.
- Ferment/dry for 2 days at 18° C (64° F), 90 → 80% humidity.
- Smoke at 18° C (64° F) for 24 hours.
- Dry at 15 → 12° C (59 → 53° F), 85 → 75% humidity for 8 weeks.
- Store at 12° C (53° F), <75% humidity.
