thuringer









Thuringer is a semi-dry, partially or fully cooked, smoked beef and pork sausage












       

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Thuringer
is a
semi-dry, partially or fully cooked, smoked beef and pork sausage.



 




Materials

pork,  70%
beef,  30%
 

3.5 kg (7.7 lb)
1.5 kg (3.3 lb)
 


Ingredients

salt, 2.5% (cure #1
accounted for)
cure #1
dextrose, 1%
black pepper
coriander
whole mustard seeds
allspice
F-LC culture


115 g
12 g
50 g
12 g
10 g
20 g
7.5 g
1.25 g (1/2 tsp)

 


Instructions

1. Grind pork and back
fat through 3/16" plate (5 mm).
2. Mix all ingredients
with meat
3. Stuff into beef
middles or fibrous casings 40-120 mm
4. Ferment at 38º C
(100º F) for 24 hours, 90-85% humidity
5. Introduce warm smoke
(43º C, 110º F), 70% humidity, for 12 hours. Gradually increase
smoke temperature until internal meat temperature of 140º F (60º C)
is obtained.
6. For a drier sausage:
dry for 2 days at-22-16º C (60-70º F), 65-75% humidity or until
desired weight loss has occurred.
7. Store sausages at 10-15º
C (50-59º F), 75%
humidity.
 


Notes

If sausage is made without starter culture (not recommended) read


traditionally fermented sausages 



 
Page added on September 3, 2008.


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