Tambov

Russian dry sausage.

MeatsMetricUS
Pork200 g0.44 lb
Pork bellies400 g0.88 lb
Beef400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Dextrose3.0 g1/2 tsp
Pepper3.0 g1.5 tsp
Nutmeg0.5 g1/2 tsp
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork and beef through 3/16” plate (6 mm). Dice pork belly into 1/4” (6 mm) cubes or grind through 3/8” (10 mm) plate.
  2. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  3. Mix all ingredients with meat.
  4. Stuff firmly into beef middles or 3” protein lined fibrous casings.
  5. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  6. Cold smoke for 24 hours at 22º C (72º F) or lower.
  7. Dry at 16→12º C (60-54º F), 85-80% humidity. In about 6-8 weeks a shrink of 30% should be achieved.
  8. Store sausages at 10-15º C (50-59º F), <75% humidity.

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