Goteborg

Swedish dry sausage

MeatsMetricUS
pork butt400 g0.88 lb.
beef chuck400 g0.88 lb.
pork cheeks (jowls) or bacon200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #22.5 g½ tsp.
dextrose (glucose)2.0 g⅓ tsp.
sugar2.0 g⅓ tsp.
white pepper3.0 g1½ tsp.
cardamom2.0 g1 tsp.
coriander2.0 g1 tsp.
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork and back fat through 3/16” plate (5 mm). Grind beef with ⅛” plate.
  2. Mix all ingredients with meat.
  3. Stuff firmly into 60 mm beef middles or protein lined fibrous casings. Make 16” long links.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Cold smoke below 20º C (68º C) with thin smoke for 24 hours.
  6. Dry at 16-12º C (60-54º F), 85-80% humidity, for 2-3 months. The sausage is dried until around 30-35% in weight is lost.
  7. Store sausages at 10-15º C (50-59º F), <75% humidity.

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