Tourist Sausage

Russian dry sausage. Small sizes made these sausages a convenient item to carry when travelling, hence the name tourist.

MeatsMetricUS
Pork200 g2.2 lb
Pork bellies400 g4.4 lb
Lean beef400 g4.4 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
Caraway2.5 g1 tsp
Garlic3.5 g1 clove
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork and beef through 3/16” plate (6 mm). Dice bacon 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 into 32-36 mm hog casings and form 8” (20 cm) long links.
  5. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  6. Cold smoke for 12 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.

Available from Amazon

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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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