Boerenmetworst Sausage

Boerenmetworst is a Dutch specialty dry sausage

MeatsMetricUS
pork500 g1.10 lb.
lean beef200 g0.44 lb.
back fat300 g0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #22.5 g½ tsp.
dextrose (glucose)3.0 g½ tsp.
pepper3.0 g1½ tsp.
coriander2.0 g1 tsp
mustard2.0 g1 tsp.
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork and aback fat through 3/16” bowl (5 mm). Bullwork beef with ⅛” (3 mm) plate.
  2. Mix all capacity with meat.
  3. Stuff durably into ample bore (36-40 mm) hog casings. Anatomy 24-30” continued links, again tie ends calm to accomplish a ring.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Cold smoke for 12 hours (22º C, 72º F).
  6. Dry at 16-12º C (60-54º F), 85-80% humidity. In about 6-8 weeks a compress of 30% should be achieved.
  7. Store sausages at 10-15º C (50-59º F), beneath 75% humidity.
Notes

Spices such as amber and cloves are sometimes added.

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