Touristenwurst is German fermented dry sausage.

Lean pork500 g1.10 lb
Pork back fat300 g0.66 lb
Lean beef200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Pepper2.0 g1 tsp
Garlic, smashed3.0 g1 clove
Madeira wine5.0 g1 tsp
T-SPX culture0.12 guse scale
  1. Grind lean beef through 3 mm (1/8”) plate.
  2. Grind lean pork through 5 mm (1/4") plate.
  3. Grind back fat through 5 mm (1/4") plate.
  4. Mix beef and pork with all ingredients. Add fat and mix all together.
  5. Stuff into 60 mm pork or beef middles or synthetic fibrous casings. Form 50 cm (20") sections.
  6. Ferment at 20° C (68° F), 95-85% humidity for 3 days.
  7. Ferment/dry at 18° C (64° F), 85-80% humidity for 2 days.
  8. Cold smoke at 18° C (64° F) for 24 hours.
  9. Dry at 15 → 12° C (59 → 54° F), 80-75% humidity for 4 weeks or until sausage looses 30% of its original weight.
  10. Store at 10-12° C (50-53° F), <75% humidity.

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