Presskopf (Pressed Arch Meat Sausage)

Presskopf is a German adapted sausage with meat inserts, usually convalescent arch meat.

MeatsMetricUS
Pork arch meat600 g1.32 lb
Pork, angular with affiliation tissue100 g0.22 lb
Pork belly, average fat100 g0.22 lb
Pork jowls100 g0.22 lb
Pork hocks and legs with skin100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.0 g1/3 tsp
Pepper2.0 g1 tsp
Paprika0.5 g1/4 tsp
Nutmeg0.5 g1/4 tsp
Coriander0.5 g1/4 tsp
Cardamom0.3 g1/8 tsp
Ginger0.3 g1/8 tsp
Garlic, smashed3.5 g1 clove
Instructions
  1. Cure breach pork arch and pork hocks in wet cure. Accomplish 40° Salometer alkali (10° Baume): 1 gal water, 333 g (0.73 lb) salt, 120 g (4.2 oz) Cure #1. About 1 quart (946 ml) of alkali is bare for 1 kg of meat. Abode meats in abating band-aid in a acceptable container. Authority them absolutely abysmal for 4-5 days. Cesspool and ablution briefly.
  2. Remove banknote and meat from convalescent arch and legs. Abscess banknote at 95° C (203° F) until a feel is able to go through the skin. Bullwork banknote through 3 mm (1/8") plate.
  3. Cut angular meat into 25 mm (1") chunks.
  4. Grind all added meat through 3 mm (1/8") plate.
  5. Mix arena meat with all ingredients.
  6. Stuff into pork or beef dark caps or beef middles.
  7. Hot smoke at 70° C (158° F) for 60 minutes.
  8. Cook in baptize at 80° C (176° F) according to the afterward rule: 15 account for anniversary 1 cm (10 mm) of case diameter. The meat should ability 71° C (160° F) centralized temperature.
  9. Immerse in algid baptize for 10 minutes. Air-conditioned in air until sausages ability 18° C (64° F) centralized temperature.
  10. Cold smoke at 18° C (64° F) for 12 hours.*
  11. Refrigerate.
Notes
It is not accessible for a hobbyist to access pork arch meat so the angular chunks of pork base (upper shoulder, Boston butt) will assignment aloof fine. It will additionally be easier and faster to cure application the dry abating method. Artlessly cut all meats (except skins) into 25 mm (1") chunks and mix with alkali and cure #1. Backpack deeply in a container, awning with a cloth, authority for 2-3 canicule in refrigerator, again chase the aloft instructions.
* this is the alternative footfall which was accomplished in the accomplished to aftermath a semi-dry sausage by removing added moisture. This continued the activity of the sausage so it could be kept at allowance temperature ( Curing time not included in alertness time.

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