Thüringer

Thüringer semi-dry fermented and partially cooked beef and pork sausage.

MeatsMetricUS
Lean pork350 g0.77 lb
Lean beef350 g0.77 lb
Pork back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt23 g4 tsp
Cure #12.5 g1/2 tsp
Dextrose10 g2 tsp
Coriander2.0 g1 tsp
Whole mustard seeds2.0 g1.5 tsp
Allspice2.0 g1 tsp
Bactoferm® LHP culture0.18 guse scale
Instructions
  1. Grind pork and beef through 5 mm (1/4") plate.
  2. Grind partially frozen back fat through 5 mm (1/4") plate.
  3. Mix pork, beef and all ingredients together.
  4. Stuff into beef middles or fibrous casings 40-120 mm.
  5. Ferment at 30º C (86º F) for 24 hours, 90-85% humidity.
  6. Introduce warm smoke at 43º C (110º F), 70% humidity for 5 hours. Gradually increase smoke temperature until meat reaches 60º C (140º F) internal temperature.
  7. For a drier sausage: dry 2 days at 15-12º C (59-53º F), 75% humidity or until desired weight loss has occurred.
  8. Store sausages at 10-12º C (50-53º F), <75% humidity.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages