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 g½ tsp.
dextrose (glucose)2.0 g⅓ tsp.
sugar2.0 g⅓ tsp.
white pepper, ground2.0 g1 tsp.
white pepper, cracked2.0 g1 tsp.
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork through 3/16” plate (5 mm). Grind beef with 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 below 20º C (68º C) with thin smoke for 24 hours. (Smoke can already be applied in the second half of the fermentation stage).
  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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