Berliner Knacker

The name Berliner Knacker additionally accepted as Berliner Knackwurst allegedly was invented in the 16th aeon afterwards the crackling babble back chewing the sausage. This compound is for brewed sliceable knacker, however, they are sausage knackers that accord to above sausages (Brühwurst) group.

Lean pork, no affiliation tissue300 g0.66 lb
Pork abdomen (max 50% arresting fat)500 g1.10 lb
Beef, little fat, some affiliation tissue200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt22 g3.5 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
White pepper2.0 g1 tsp
Mustard seed, ground1.0 g1/2 tsp
T-SPX culture0.12 guse scale
  1. Grind beef through 3 mm (1/8") plate.
  2. Grind pork through 5 mm (1/4") plate.
  3. Grind pork abdomen through 5 mm (1/4") plate.
  4. Mix all meats with capacity together.
  5. Stuff into 32 mm pork casings.
  6. Hold at 18-20º C (64-68º F), 90-85% clamminess for 96 hours.
  7. Smoke at 18º C (64º F) for 24 hours.
  8. Dry at 15→12º C (58 →53º F), 80-75% clamminess for 3 weeks - until the sausage looses 33% of its aboriginal weight.
  9. Store at 10-12º C (50-53º F),

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