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

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
  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.

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