Meats and Sausages
Tambov
Russian dry sausage.
| Meats | Metric | US |
|---|---|---|
| Pork | 200 g | 0.44 lb |
| Pork bellies | 400 g | 0.88 lb |
| Beef | 400 g | 0.88 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 5 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Dextrose | 3.0 g | 1/2 tsp |
| Pepper | 3.0 g | 1.5 tsp |
| Nutmeg | 0.5 g | 1/2 tsp |
| T-SPX culture | 0.12 g | use scale |
Instructions
- 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.
- 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
- Mix all ingredients with meat.
- Stuff firmly into beef middles or 3” protein lined fibrous casings.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Cold smoke for 24 hours at 22º C (72º F) or lower.
- Dry at 16→12º C (60-54º F), 85-80% humidity. In about 6-8 weeks a shrink of 30% should be achieved.
- Store sausages at 10-15º C (50-59º F), <75% humidity.
