Göttinger Feldkieker, a brewed sausage originates in the breadth of the German burghal of Göttingen and carries PGI, 2011 classification. Göttinger Feldkieker is predominantly fabricated from earlier animals. The admeasurement of pork acclimated from earlier animals charge be at atomic 65 %. This meat has a appropriate fat affection due to the specific diet the pigs were submitted to. The prime cuts of the pigs, i.e. shoulders, hams (legs) and bellies, are acclimated to aftermath the sausage. The advantage is that oxidative changes can be abhorred as the ‘Göttinger Feldkieker’ matures. The sausage will accordingly not about-face rancid either. Göttinger Feldkieker’ is broiled bottomward until it looses at atomic 35 % of its aboriginal weight and the damp agreeable Aw is 0.88 or less.
|Lean pork: shoulder, leg||700 g||1.54 lb|
|Pork belly||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Cure #2||3.0 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Dextrose||3.0 g||1/2 tsp|
|Sugar||2.0 g||1/3 tsp|
|Coriander||1.0 g||1/2 tsp|
|Nutmeg||0.5 g||1/4 tsp|
|Garlic||3.5 g||1 clove|
|Rum||5 ml||1 tsp|
|T-SPX culture||0.12 g||use scale|
- Grind angular meat and abdomen meat through 6 mm (1/4") plate.
- Cut abdomen fat into 6 mm (1/4") cubes.
- Dissolve ability in 1 tablespoon of de-chlorinated baptize 30 account afore use.
- Mix arena meat with alkali and Cure #2. Add fat cubes, spices and the ability and mix all together.
- Stuff into 70-105 mm accustomed casings after creating air pockets. Typically, it is abounding into bladder-shaped accustomed casings, the float appearance actuality either aberrant or compressed.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Dry for 45-90 canicule at 15→12º C (59-53º F), 80-75% clamminess until the sausage looses 35% of its aboriginal weight. Abundance at 10-12º C (50-53º F),
‘Göttinger Feldkieker’ can be acclaimed from ‘Göttinger Stracke’ by agency of its shape, bore and weight. In particular, the bore of ‘Göttinger Feldkieker’ varies over the breadth of the sausage so it has an continued pear shape, whilst ‘Göttinger Stracke’ is beeline and compatible in diameter. This agency that they complete in a altered way and advance a altered taste.