Meats and Sausages
Thüringer
Thüringer semi-dry fermented and partially cooked beef and pork sausage.
| Meats | Metric | US |
|---|---|---|
| Lean pork | 350 g | 0.77 lb |
| Lean beef | 350 g | 0.77 lb |
| Pork back fat | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 23 g | 4 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Dextrose | 10 g | 2 tsp |
| Coriander | 2.0 g | 1 tsp |
| Whole mustard seeds | 2.0 g | 1.5 tsp |
| Allspice | 2.0 g | 1 tsp |
| Bactoferm® LHP culture | 0.18 g | use scale |
Instructions
- Grind pork and beef through 5 mm (1/4") plate.
- Grind partially frozen back fat through 5 mm (1/4") plate.
- Mix pork, beef and all ingredients together.
- Stuff into beef middles or fibrous casings 40-120 mm.
- Ferment at 30º C (86º F) for 24 hours, 90-85% humidity.
- 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.
- For a drier sausage: dry 2 days at 15-12º C (59-53º F), 75% humidity or until desired weight loss has occurred.
- Store sausages at 10-12º C (50-53º F), <75% humidity.
