Snijworst (Dutch Cervelat)

Dutch semi-dry sausage.

MeatsMetricUS
Lean beef200 g0.44 lb
Pork400 g0.88 lb
Pork belly300 g0.66 lb
Back fat or hard fat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt23 g4 tsp
Cure #12.5 g1/2 tsp
Dextrose10 g2 tsp
Black pepper3.0 g1.5 tsp
Coriander2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Mace1.0 g1/2 tsp
F-LC culture0.25 guse scale
Instructions
  1. Grind all meats through 3/16” plate (5 mm).
  2. Mix all ingredients with ground meat.
  3. Stuff into beef middles or 90-100 mm fibrous casings.
  4. Ferment at 24º C (75º F) for 48 hours, 90-85% humidity.
  5. Dry for 2 months at 16→12º C (60→54º F), 85-75% humidity.
  6. Store sausages at 10-15º C (50-59º F), 75% humidity.

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