Meats and Sausages
Thuringer
Thuringer is a semi-dry partially or fully cooked, smoked beef and pork sausage.
| Meats | Metric | US |
|---|---|---|
| pork | 700 g | 1.54 lb. |
| beef | 300 g | 0.66 lb. |
Ingredients per 1000g (1 kg) of meat
| salt | 23 g | 4 tsp. |
| Cure #1 | 2.5 g | ½ tsp. |
| dextrose (glucose), 1% | 10 g | 2 tsp. |
| coriander | 2.0 g | 1 tsp. |
| whole mustard seeds | 2.0 g | 1½ tsp. |
| allspice | 2.0 g | 1 tsp. |
| F-LC culture | 0.24 g | use scale |
Instructions
- Grind pork and beef fat through 3/16” plate (5 mm).
- Mix all ingredients with meat.
- 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 (43º C, 110º F), 70% humidity, for 6 hours. Gradually increase smoke temperature until internal meat temperature of 140º F (60º C) is obtained.
- For a drier sausage: dry for 2 days at 22-16º C (70-60º F), 65-75% humidity or until desired weight loss has occurred.
- Store sausages at 10-15º C (50-59º F), 75% humidity.
