American adaptation of German dry sausage.

Pork trimmings500 g1.10 lb
Beef trimmings400 g0.88 lb
Pork aback fat or adamantine fat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp.
Cure #22.5 g½ tsp.
Dextrose2.0 g⅓ tsp.
Sugar2.0 g⅓ tsp.
White pepper, ground2.0 g1 tsp.
White pepper, cracked2.0 g1 tsp.
  1. Weigh a slab of skinless aback fat and rub in 5% alkali (50 g alkali per 1 kg of aback fat) on all sides. Abode in refrigerator at 4º C (40º F) for 2 weeks. Bathe with algid baptize to abolish any crystallized salt. Cut up into 1/4” (6 mm) cubes.
  2. Grind pork with 1/4” (6 mm) plate.
  3. Grind beef with 1/4” (6 mm) plate.
  4. Mix all meats and aback fat with salt, cure #2 and spices. Backpack deeply in a alembic about 6” (15 cm) abysmal and authority for 4 canicule in refrigerator at 4º C (40º F).
  5. Stuff durably into beef rounds.
  6. Dry for 1 anniversary at 10º C (50º F).
  7. Apply algid smoke at 18º C (68º F) for 2 days. Use hickory, adamantine maple or oak sawdust.
  8. Store sausages at 10-15º C (50-59º F),

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