Meats and Sausages
Zervelatwurst
Zervelatwurst or Cervelatwurst is a fine grind salami type smoked German sausage made from pork and beef.
Materials | Metric | US |
---|---|---|
Lean pork | 400 g | 0.88 lb |
Beef with little fat and some connective tissue | 300 g | 0.66 lb |
Back fat/neck fat | 300 g | 0.66 lb |
T-SPX culture | 0.12 g | use scale |
Ingredients per 1000g (1 kg) of materials
Salt | 28 g | 4.5 tsp |
Cure #2 | 2.5 g | 1/2 tsp |
Dextrose | 2.0 g | 1/2 tsp |
Honey | 4.0 g | 1 tsp |
Pepper | 3.0 g | 1.5 tsp |
Nutmeg | 0.5 g | 1/2 tsp |
Ginger | 0.3 g | 1/8 tsp |
Instructions
- Grind all meats through 3 mm (1/8") plate. Cool and grind again.
- Grind partially frozen back fat through 3 mm (1/8") plate.
- Mix meats, and all ingredients together. Add fat and mix again.
- Stuff into 60 mm beef middles or synthetic protein lined fibrous casings.
- Ferment at 3 days at 20° C (68° F), 95 → 90% humidity.
- Ferment/dry for 2 days at 18° C (64° F), 90 → 80% humidity.
- Smoke at 18° C (64° F) for 24 hours.
- Dry at 14→12° C (57→53° F), 80-75% humidity for 5 weeks or until sausage looses 33% of its original weight.
- Store at 12° C (53° F),<75% humidity.