Holsteiner

German dry sausage.

MeatsMetricUS
Beef (chuck)600 g1.32 lb.
Pork butt400 g0.88 lb.
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Sugar2.0 g1/2 tsp
White pepper, ground2.0 g1 tsp
White pepper, cracked2.0 g1 tsp
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork through 5 mm (1/4”) plate. Grind beef with 3 mm (1/8”) 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 at 18º C (64º C) for 24 hours.
  6. Dry at 15→12º C (59-53º F), 85-80% humidity, for 5 weeks. The sausage is dried until around 30-35% in weight is lost.
  7. Store sausages at 10-12º C (50-53º F), <75% humidity.

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