Zervelatwurst

Zervelatwurst or Cervelatwurst is a fine grind salami type smoked German sausage made from pork and beef.

MaterialsMetricUS
Lean pork400 g0.88 lb
Beef with little fat and some connective tissue300 g0.66 lb
Back fat/neck fat300 g0.66 lb
T-SPX culture0.12 guse scale
Ingredients per 1000g (1 kg) of materials
Salt28 g4.5 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Honey4.0 g1 tsp
Pepper3.0 g1.5 tsp
Nutmeg0.5 g1/2 tsp
Ginger0.3 g1/8 tsp
Instructions
  1. Grind all meats through 3 mm (1/8") plate. Cool and grind again.
  2. Grind partially frozen back fat through 3 mm (1/8") plate.
  3. Mix meats, and all ingredients together. Add fat and mix again.
  4. Stuff into 60 mm beef middles or synthetic protein lined fibrous casings.
  5. Ferment at 3 days at 20° C (68° F), 95 → 90% humidity.
  6. Ferment/dry for 2 days at 18° C (64° F), 90 → 80% humidity.
  7. Smoke at 18° C (64° F) for 24 hours.
  8. Dry at 14→12° C (57→53° F), 80-75% humidity for 5 weeks or until sausage looses 33% of its original weight.
  9. Store at 12° C (53° F),<75% humidity.

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